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
1 or 4 small beef porterhouse
1 steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap then 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 done-ness. Do not overcook.Serve immediately with sauce.
