4
servings
2
tb butter, divided
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
1
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.