My spouse enjoys venison and hunts a lot. Up until this point, I never particularly liked venison roast. You’ll want to eat another serving of this roast since it is so flavorful and tender.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs 15 mins |
| Total Time: | 6 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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 | 244 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 783 mg |
| Sugars | 28 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
My husband raved about this recipe! I did take the advice of a few others and added a little bit of crushed red pepper. Otherwise, 6.5 hours on LOW was perfect for fall-apart tender meat.
Very easy and simple to make, and very cost effective.. The entire family loved it!
This is the first time I have ever cooked venison. I chose this recipe because I had everything I needed on hand. Definitely worth it! I confess I did not read the instructions correctly, and so I mixed all the ingredients and poured them over the roast, potatoes, and carrots in my crockpot. However, the end result was delicious – though sweeter than perhaps normally would be. (I used cider instead of unsweetened apple juice also)
It was really yummy. I have never made Venison before so I was looking for something easy, this was. I do wonder why it asked for 1 cup of Brown Sugar?? I would make it again with a few tweeks 🙂
it’s the best venison recipe I’ve made! I added twice as much soy sauce, added warschester sauce, red pepper flakes, and onion. it was amazing. . .it cooked for almost 7 hours.
My husband and I wanted to try a new recipe, but found this is not one of our favs. This roast was dry and sweet. The brown sugar made a gravy impossible. Way too sweet. Will never make again.
OMG! Easy, so tender/moist and what a flavor! I used a little less than 1/2 cup of brown sugar. Delicious!!
I was very nervous about trying the meat after smelling it cooking all day. It wasn’t very pleasant. My husband and cousin even commented on how weird it smelled. However, I am very happy with how it turned out. It was very tender and had excellent flavor. The gravy was a bit salty. I served it with mashed potatoes and a salad. This recipe is a keeper. Thanks!!
We really liked the flavor of this recipe. I had to make an adjustment when I found we were out of soy sauce. I used a teriyaki marinade sauce instead. I also cut back the brown sugar to about a 1/4 cup. My slow cooker took about 7 hours to get it to the fork tender stage.
OMG!!!! Wow this is so Delicious, my kids devoured this dinner !!! I did modified slow cooker with my pressure cooker. Turned out awesome, Thank you 😀
I’m not a big venison fan, but since I’m married to a hunter, I need to find ways to eat it. This was very good! I always marinate/defrost my venison in coffee to remove the gamey flavor and did that for about 48 hours prior to cooking this. I made the recipe as directed adding 1 sliced Vidalia onion and 1 clove of chopped garlic. I only cooked it for about 4.5 hours but it was still over done. Next time, I would not cook it more than 3 hours. The flavor was great though and our kids didn’t know it was venison at all. I will definitely make again but cook less time.
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
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.
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!
We eat a lot of venison. This is delish and easy!
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.
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!
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
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!
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.
Add jalapeno peppers for an extra kick