Ingredients
- 5 cranberries
- 4 venison porterhouse steaks
- 3/4 c orange juice
- 1/4 c scotch whiskey
- 1/4 c shallots (finely chopped)
- 2 tb currant jelly (red)
- 2 tb lemon juice
- 2 tb water
- 2 tb butter
- 1 ts dijon mustard
- 2 ts cornstarch
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.
