Slow Cooked Teriyaki Venison Recipe -
Slow Cooked Teriyaki Venison Recipe
  • READY IN 6+ hrs

Slow Cooked Teriyaki Venison

Recipe by  

"My husband is an avid hunter and venison lover. I never really cared for venison roast until now. This roast is so tender and tasty it will have you coming back for more."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    6 hrs 15 mins

    6 hrs 25 mins


  1. Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.
  2. Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2009

This is a very very easy and delicious recipe. The only change was that I used apple cider instead of juice and added one thinly sliced onion to the cooker. The gravy is incredible and pairing this meat with mashed potatoes was perfect. We had unexpected guests who also loved this dish. I was leary because I slow cooked a venison roast before and wasnt thrilled with the result. I will keep this recipe and use for both venison and beef.

Most Helpful Critical Review
Oct 13, 2010

Just okay. Made with a loin and was much too dry. Gravy was too sweet. Wouldn't recommend.


38 Ratings

Nov 28, 2009

Instead of apple juice, I added a cup of sliced apples and it was fantastic. I also added an extra tablespoon of cold water so the apples wouldn't stick to the bottom of the crock pot. Great Recipe.

May 14, 2009

Add crushed red pepper for a great sweet yet spicy flavor.

Mar 20, 2009

Made a very interesting flavor to our meal. Served it with potato dumplings and used the gravy over them. It turnied out nice and tender. I made it according to the directions that were given and think it will be used again in the future. Thanks for sharing!

Jan 04, 2010

I've made this 2 times now and it is excellent! Both times the roast came out so tender and shredded with a fork. I did experiment a little the second time because I like mine a little spicy. I added a dash of crushed red peppers along with some horeseradish and it turned out good too. This is one of those kinds of recipes where if you like venison this makes it even better and if you don't like venison, well you can tolerate it. With hubby being a hunter, you can be sure I will be making this recipe time and time again. Thank you!

Sep 28, 2009

This is a great recipe! I like finding new things to do with venison! I added a little worchester sauce to the recipe. Will definately make again sometime! Thanks for sharing.

Apr 28, 2011

I used apple juice the first time I made this and found it to be too sweet; I now use about 1/2 cup natural (no sugar added) apple sauce. I also sub teriyaki sauce for the soy, and add garlic, pepper, and sliced onions to the pot. It turns out perfect that way!


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 783 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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