Title: Venison Steaks with Scotch Sour Sauce
Categories: Beef Sauce
Yield: 4 Servings
| 2 | tb | Butter,divided use |
| 1/4 | c | Finely chopped shallots |
| 5 | | Cranberries,crushed |
| 1/4 | c | Scotch whiskey |
| 3/4 | c | Orange juice |
| 2 | tb | Lemon juice |
| 2 | tb | Red currant jelly |
| 1 | ts | Dijon mustard |
| 2 | ts | Cornstarch |
| 2 | tb | 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.