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Venison steaks with scotch sour sauce

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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.

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