Cut venison roast in half and rub with dark brown soft 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 a sieve into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornflour 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.
Ask at your local butcher when the gaming season is in, around August to April.
Unusual combination of ingredients for stock made this recipe feel a bit risky but it paid off. Venison was very tender and gravy made from stock thickened really well and tasted lovely, will use again. - 20 Jul 2014