Slow-Cooker Teriyaki Venison
This Teriyaki Venison is a great way to serve venison aside from roasting it or making it into sausage. You'll be wanting this for dinner every night.
- 1 1/2 lb venison roast
- 1 cup brown sugar
- 1 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tsp ground ginger
- 1/2 tsp ground black pepper
- 2 garlic cloves, minced
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 2 Tbsp sesame seeds
- In a slow cooker add the brown sugar, soy sauce, apple cider vinegar, ground ginger, black pepper and minced garlic. Stir. Add in the venison roast and flip to cover.
- Cover and cook on High 1 hour. Reduce to Low and cook 3 hours.
- Remove the roast and place on a cutting board. Slice the roast into strips against the grain and cover with aluminum foil.
- Meanwhile transfer the sauce into a saucepan and bring to a boil. In a small bowl whisk together the cornstarch and cold water. Whisk the cornstarch slurry into the sauce and bring to a boil. Simmer until thickened. Add in the venison and stir to coat. Place on cooked rice and garnish with sesame seeds.
Make up a batch of steamed rice to serve with this venison. We love serving this as a weeknight meal.