| 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.
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