Slow+Cooked+Teriyaki+Venison

Directions:
===1. Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice/cider, soy sauce, and salt. Cover and cook on low setting for 6 hours (it took my slow cooker about 9 hrs) or until tender. Remove meat from slow cooker, cover and let stand for 15 minutes.=== ===*2. 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.=== ===*P.S. I think 1 cup of the brown sugar was a little too much. I think 1/2 cup might work better. I also did not use the cornstarch and water, but strained the drippings into a frying pan and added beef gravy to the mix. It came out perfect!!===