| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Sauces | 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 | |
| OR 4 small beef Porterhouse | ||
| Steaks |
INSTRUCTIONS
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.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”