Slow Cooked Venison

    6 hours 25 min

    A venison joint is rubbed with dark brown soft sugar, then placed in a slow cooker with apple juice, soy sauce and salt and slow cooked. The resulting roast is really tender.

    98 people made this

    Serves: 8 

    • 1 (2 pound) venison roast
    • 220g dark brown soft sugar
    • 75ml unsweetened apple juice
    • 75ml soy sauce
    • 1/2 teaspoon salt
    • 3 tablespoons cold water
    • 2 tablespoons cornflour

    Prep:10min  ›  Cook:6hr15min  ›  Ready in:6hr25min 

    1. 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.
    2. 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.

    Venison roast

    Ask at your local butcher when the gaming season is in, around August to April.

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    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    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


    The combination of flavours work really well.  -  05 Apr 2014


    This is a very very easy and delicious recipe. The only change was that I used apple cider instead of juice and added one thinly sliced onion to the cooker. The gravy is incredible and pairing this meat with mashed potatoes was perfect. We had unexpected guests who also loved this dish. I was leary because I slow cooked a venison roast before and wasnt thrilled with the result. I will keep this recipe and use for both venison and beef.  -  17 Aug 2009  (Review from Allrecipes US | Canada)

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