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.
