Best 2 Slow Cooked Teriyaki Venison Recipes

Are you craving a mouthwatering, melt-in-your-mouth venison dish that will tantalize your taste buds? Look no further than our comprehensive guide to cooking slow-cooked teriyaki venison. This culinary journey will take you through the art of creating a tender and flavorful venison dish that will impress even the most discerning palate. With the perfect blend of sweet, savory, and umami flavors, slow-cooked teriyaki venison is a delightful symphony of textures and flavors that will leave you craving more. Prepare to embark on a culinary adventure as we reveal the secrets to crafting this delectable dish that will become a staple in your kitchen repertoire.

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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

Tips:

Choose the right cut of venison: For slow cooking, select a tough cut of venison, such as the shoulder, shank, or chuck roast. These cuts have more connective tissue that breaks down during cooking, resulting in tender and flavorful meat.
Marinate the venison: Marinating the venison in teriyaki sauce before cooking helps tenderize the meat and infuse it with flavor. You can also add other ingredients to the marinade, such as garlic, ginger, or orange zest, to enhance the flavor.
Cook the venison on low heat: Slow cooking allows the venison to cook evenly and develop a rich flavor. Cook the venison on low heat for at least 6-8 hours, or until the meat is fall-apart tender.
Use a Dutch oven or slow cooker: A Dutch oven or slow cooker is the ideal cooking vessel for slow-cooked venison. These pots distribute heat evenly and keep the venison moist during cooking.
Add vegetables to the pot: You can add vegetables to the pot with the venison during the last hour of cooking. This will help to create a flavorful and nutritious meal.

Conclusion:

Slow-cooked teriyaki venison is a delicious and versatile dish that is perfect for a special occasion meal or a casual weeknight dinner. The venison is tender and flavorful, and the teriyaki sauce adds a sweet and savory glaze. Serve the venison with rice, noodles, or vegetables for a complete meal.