Reviewed: Mar. 10, 2012

I feel the sauce is wayyy to sweet (as is).. Ive made this twice now, and made a few changes which now I feel makes its a 5 star recipe. I suggest using 3/4 cup or LESS of the brown sugar, add crushed red pepper and garlic. I sautted peppers and onions in a frying pan and then added it to the gravy when i added the cornstarch-This is a MUST! My cook time was much less, app 3.5 hours.Thank you for a great recipe

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Reviewer:

ShayGotCha

Reviewed: Jan. 21, 2012

The gravy is very good. Pineapple juice is equally as good as apple juice in the recipe. My meat had fully cooked after three hours, so watch the time. I needed to heat my gravy in the microwave on high for 10 minutes and whisk it in order to thicken it properly. I will make this again.

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Reviewer:

LHOERTH

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Cooking Level: Intermediate

Living In: Chilton, Wisconsin, USA

Reviewed: Nov. 10, 2011

BEAUTIFUL! Everyone raved about this recipe that I prepared with venison freshly-butchered from the field (my little 13-year old neighbor's first deer!!). It is a wonderful recipe that cooks up with ZERO gaminess and a lot of yummy flavor. Will def use again!

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Reviewer:

MMMICHELLE

Reviewed: Aug. 4, 2011

We eat a lot of venison. This is delish and easy!

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Reviewer:

*Laura*

Reviewed: May 27, 2011

Very good! I used a venison rump roast and added minced garlic and chopped onion. Also added about 1/4 tsp crushed red pepper. I did not strain the meat broth but left all the yummy bits of meat, garlic and onion in with it. I decided to use up 1/2 a roasted sweet red bell pepper I had so cut it into small pieces and threw it in after the roast was done and the gravy thickened. I served this over white rice. The meat was not super juicy, but it was much more tender then if I had cooked the roast in the oven. And it was just as moist as a beef rump roast I used to make Italian beef out of the week before.

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Reviewer:

FunwithFood

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

Reviewed: 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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Reviewer:

katherinelynn04

Reviewed: Jan. 29, 2011

did take longer than 6 hours, more like 9 hours - however once done, I shredded it and put the gravy on it...yum like BBQ

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Reviewer:

Nicole

Reviewed: Nov. 19, 2010

Very good actually cooked it about 9 hours (waiting on dutch oven camp potatoes) just turned so often and basted it so often. The whole family loved!

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Reviewer:

Camotroll

Reviewed: Nov. 18, 2010

not a fan of roasts or any cuts of venison besides the backstraps and tenderloins, but this was great! my husband, who is very picky, but is a hunter, loved it, as did my mom who doesn't like venison either! i even used a shoulder and neck roast, i believe. it was so tender and tasty! i used cider instead of apple juice, since that's what i had - not sure if it makes a difference.

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