Venison or porterhouse beef steaks with scotch sour sauce

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Recipe by: marie-nadege

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venisonorporterhousebeefsteakswithscotchsoursauce

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------SOURCE: MAINBEEF.ZIP-------------------------
2 ea - Tbsp butter, divided use 1 ea - tsp Dijon mustard
1/4 ea - cup finely chopped 2 ea - tsp cornstarch
-shallots 2 ea - Tbsp water
5 ea - cranberries, crushed 4 ea - venison Porterhouse
1/4 ea - cup Scotch whiskey -steaks or 4 small beef
3/4 ea - cup orange juice -Porterhouse
2 ea - Tbsp lemon juice Steaks
2 ea - Tbsp red currant jelly

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. Serves 4. Submitted By
LAWRENCE KELLIE On 01-09-95