Venison Teriyaki
A slow-cooker venison roast braised in a sweet-savory teriyaki-style sauce, sliced against the grain and finished with a thickened sauce and sesame seeds over rice.
Ingredients
| 680 gr | venison roast | |
| 1 cup | 240 ml | brown sugar |
| 1 cup | 240 ml | soy sauce |
| 1/4 cup | 60 ml | apple cider vinegar |
| 1 tsp | 5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | ground black pepper |
| 2 | garlic cloves, minced | |
| 1 Tbsp | 15 ml | cornstarch |
| 1 Tbsp | 15 ml | cold water |
| 2 Tbsp | 30 ml | sesame seeds |
Instructions
- In a slow cooker add the brown sugar, soy sauce, apple cider vinegar, ground ginger, black pepper and minced garlic. Stir. Add in the venison roast and flip to cover.
- Cover and cook on High 1 hour. Reduce to Low and cook 3 hours.
- Remove the roast and place on a cutting board. Slice the roast into strips against the grain and cover with aluminum foil.
- Meanwhile transfer the sauce into a saucepan and bring to a boil. In a small bowl whisk together the cornstarch and cold water. Whisk the cornstarch slurry into the sauce and bring to a boil. Simmer until thickened. Add in the venison and stir to coat.
- Place on cooked rice and garnish with sesame seeds.