Wide Open Eats

Slow-Cooker Teriyaki Venison

Slow-Cooker Teriyaki Venison

This Teriyaki Venison is a great way to serve venison aside from roasting it or making it into sausage. You'll be wanting this for dinner every night.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings


  • 1 1/2 lb venison roast
  • 1 cup brown sugar
  • 1 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 2 garlic cloves, minced
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water
  • 2 Tbsp sesame seeds


  • 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.


Make up a batch of steamed rice to serve with this venison.
We love serving this as a weeknight meal.

Perfect Pairing

Have leftover venison?
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