Slow Cooked Teriyaki Venison Recipes

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TERIYAKI VENISON



Teriyaki Venison image

My family gobbles this up every time I cook it, which is pretty often since we eat mainly venison over beef. Has no gamey taste and can also be used with cubed beef. Let it marinate for 4-12 hours, preferably overnight.

Provided by Rose Martin Meirs

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 4h30m

Yield 4

Number Of Ingredients 6

1 pound venison steaks, cubed
⅓ cup teriyaki sauce
1 tablespoon minced garlic
1 cup all-purpose flour
2 tablespoons Creole seasoning
½ cup vegetable oil

Steps:

  • Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
  • Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
  • Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 30 g, Cholesterol 85.7 mg, Fat 30.4 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 5.3 g, Sodium 1675.5 mg, Sugar 3.5 g

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

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

SLOW COOKED VENISON



Slow Cooked Venison image

My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then.

Provided by a

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 5h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, diced
2 teaspoons minced garlic
1 pound boneless venison roast
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
¼ cup chile-garlic sauce
¼ teaspoon liquid smoke
⅓ cup water
2 teaspoons salt
1 tablespoon pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
  • Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
  • Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 17 g, Cholesterol 85.7 mg, Fat 6.3 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 1.5 g, Sodium 2595.9 mg, Sugar 10 g

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