Title: Venison or Porterhouse Beef Steaks with Scotc
Categories: Beef Game Sauce Steak
Yield: 4 Servings
| SOURCE: MAINBEEF.ZIP |
| 2 | | - Tbsp butter, divided use |
| 1/4 | | - cup finely chopped shallots |
| 5 | | - cranberries, crushed |
| 1/4 | | - cup Scotch whiskey |
| 3/4 | | - cup orange juice |
| 2 | | - Tbsp lemon juice |
| 2 | | - Tbsp red currant jelly |
| 1 | | - tsp Dijon mustard |
| 2 | | - tsp cornstarch |
| 2 | | - Tbsp water |
| 4 | | - venison Porterhouse steaks or 4 small beef Porterhouse |
| | | Steaks |
Combine 1 Tbsp butter, shallots and berries in a 2 cup glass measure. Cover
with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch
whiskey and microwave on high 1 minute or until boiling. Stir in orange
juice, lemon juice, jelly and mustard. Microwave on high 2 minutes or until
boiling. Combine cornstarch with water. Stir into sauce; microwave on high
1 minute or until boiling; set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer's directions. Rub
remaining 1 Tbsp butter over surface. Immediately, press venison or beef
onto hot surface. When brown, turn over. Microwave on high 2 minutes or to
desired doneness. Do not overcook. Serve immediately with sauce. Serves 4.