Slow Cooked Teriyaki Venison Recipes

SLOW COOKED TERIYAKI VENISON

Slow Cooked Teriyaki Venison image

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.

Provided by KGora

Categories Meat and Poultry Recipes Game Meats Venison

Time 6h25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (2 pound) venison roast
1 cup packed brown sugar
⅓ cup unsweetened apple juice
⅓ cup soy sauce
½ teaspoon salt
3 tablespoons cold water
2 tablespoons cornstarch

Steps:

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.
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.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 30.8 g, Cholesterol 85.8 mg, Fat 2.5 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 783.3 mg, Sugar 28 g

VENISON TERIYAKI

Venison Teriyaki image

Absolutely delicious, much like those served in Chinesee restaurants. No one will know this is venison. They can also be made with cubed beef. My children devour these! Prep time includes 3-1/2 hours marinating time.

Provided by BeachGirl

Categories Deer

Time 4h3m

Yield 12 skewers, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb cubed venison (preferably doe meat)
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup water
1/4 cup dry sherry (drinking kind, not cooking sherry)
1/2 teaspoon baking soda
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper (optional)
1/4 cup honey
1/2 teaspoon dry mustard
wooden skewer

Steps:

Soak wooden skewers in warm water for 20 minutes.
Cut cubed venison in 2-inch wide strips.
Place in sealable plastic bag.
In large bowl mix all marinade ingredients and pour over venison.
Push air out of bag when sealing.
Marinade for 3 hours or overnight, but not more than 24 hours.
Mix Glaze ingredients together.
This can be saved unrefrigerated for several months.
Preheat outdoor grill to HIGH.
Remove venison from marinade, reserving marinade in cup for basting.
Thread venison on skewers.
Grill close to heat source for 2 minutes, basting twice.
Turn, baste again, and grill 1 more minute.
Cooking time will vary with different grills, but do not overcook as the meat will dry out.
Remove skewers from grill and place on platter.
Immediately brush with Glaze.
Serve.

Nutrition Facts : Calories 356.4, Fat 3, SaturatedFat 1.1, Cholesterol 95.2, Sodium 1904.5, Carbohydrate 41.4, Fiber 0.4, Sugar 38.1, Protein 29.1

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