Venison Steaks With Scotch Sour Sauce - cooking recipe

Ingredients

2 Tbsp. butter (divided use)
1/4 c. finely chopped shallots
5 cranberries, crushed
1/4 c. Scotch whiskey
3/4 c. 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

Preparation

Combine 1 tablespoon butter, shallots and berries in a 2 cup glass measure.
Cover with vented plastic wrap.
Microwave on High for 2 minutes or until boiling.
Add Scotch whiskey and microwave on High 1 minute.
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 tablespoon butter over surface.
Immediately press venison or beef onto hot surface.
When brown, turn oven. Microwave on High 2 minutes or to desired doneness.
Do not overcook.
Serve immediately with sauce.
Yield:
4 servings.