Ingredients
- 5 cranberries
- 4 venison porterhouse steaks
- 180 ml orange juice
- 60 ml scotch whiskey
- 34 gr shallots (finely chopped)
- 32 gr currant jelly (red)
- 30 ml lemon juice
- 30 ml water
- 28 gr butter
- 5 ml dijon mustard
- 5 gr cornstarch
OR 4 small beef Porterhouse Steaks Combine 1 tablespoon. 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 tablespoon. 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.
