Venison Steaks With Scotch Sour Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter, divided use |
| 1/4 | c | Finely chopped shallots |
| 5 | Cranberries, crushed | |
| 1/4 | c | Scotch whiskey |
| 3/4 | c | Orange juice |
| 2 | T | Lemon juice |
| 2 | T | Red currant jelly |
| 1 | t | Dijon mustard |
| 2 | t | Cornstarch |
| 2 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 15.3mg
Sodium: 18.5mg
Potassium: 137.7mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: 4.9g
Protein: <1g