Venison Teriyaki Slow Cooked

1 kg venison roast
1 cup packed brown sugar
⅓ cup apple juice
⅓ cup GF soy sauce
1 tsp SIDS CRAZY SALT
3 tbsp cold water
2 tbsp cornflour

Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce and SIDS CRAZY SALT. Cover and cook on LOW setting for 6 hours 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 cornflour until smooth then stir into cooking juices until well combined. Cover and cook on HIGH until thickened, about 15 minutes. Slice meat and serve with gravy.
History: Teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.
Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.