Venison Steaks With Scotch Sour Sauce

• 2 Tbsp. butter (divided use)
• 1/4 c. finely chopped shallots
• 5 cranberries, crushed
• 1/4 c. Scotch whiskey
• 3/4 c. orange juice
• 2 Tbsp. lemon juice
• 2 Tbsp. red currant jelly
• 1 tsp. Dijon mustard
• 2 tsp. cornstarch
• 2 Tbsp. water
• 4 venison Porterhouse steaks or 4 small beef Porterhouse steaks

1. Combine 1 tablespoon butter, shallots and berries in a 2 cup glass measure.
2. Cover with vented plastic wrap.
3. Microwave on High for 2 minutes or until boiling.
4. Add Scotch whiskey and microwave on High 1 minute.
5. Stir in orange juice, lemon juice, jelly and mustard.
6. Microwave on High 2 minutes or until boiling.
7. Combine cornstarch with water.
8. Stir into sauce; microwave on High 1 minute or until boiling; set aside.
9. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 tablespoon butter over surface.
10. Immediately press venison or beef onto hot surface.
11. When brown, turn oven. Microwave on High 2 minutes or to desired doneness.
12. Do not overcook.
13. Serve immediately with sauce.
14. Yield:
15. 4 servings.

butter, shallots, cranberries, scotch whiskey, orange juice, lemon juice, red currant, mustard, cornstarch, water, beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526860 (may not work)