This deer roast definitely has a teriyaki flavor to it. The ease of cooking this crock pot venison roast is a definite bonus too. Slow cooking it with all of these flavors made it a perfect pairing with fried rice and mashed potatoes both (at two seperate meals of course). The hunter and the baby girl both kept going back for seconds. It’s definitely earned a permanent spot in my wild game cook book….. I may try it with a beef roast too, I bet it’ll be good! Here’s how I do it:
- 2 – 3 pound venison roast, boneless (not a tenderloin)
- 1 cup of packed brown sugar
- 1/2 cup of apple cider
- 1/3 cup of soy sauce
- 1/2 teaspoon of ground ginger
- 1 medium red onion, sliced
- 1 medium red or green bell pepper, sliced
- 1/2 teaspoon of salt
- 3 tablespoons of corn starch
- 3 tablespoons of water
Place the onions and peppers in the bottom of a 5 – 6 quart crock pot. Now add the cider and soy sauce. Sprinkle the ground ginger and salt. Add the brown sugar and stir to incorporate. Place the roast on top of the mixture. Spoon the liquid mixture over the roast to cover it. Cook on low for 6 – 8 hours or high for 3 – 4 hours. When roast is done, remove it and place it on a serving platter to rest. In a small bowl add the corn starch and water. Stir until it has no more lumps and is ver well mixed. Add the mixture to the crock pot and stir to incorporate. This will thicken and make a gravy like consistency. Slice the roast and and serve over rice or mashed potatoes with the gravy from the crock pot. 
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