Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter,divided use 4 Venison Porterhouse
1/4 c Finely chopped shallots Steaks
5 Cranberries,crushed 3/4 c Orange juice
1/4 c Scotch whiskey 2 tb Lemon juice
1 ts Dijon mustard 2 tb Red currant jelly
2 ts Cornstarch Or other good cut
2 tb Water

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 onto hot surface. When
brown, turn over. Microwave on high 2 minutes or to desired doneness.
Do not overcook. Serve immediately with sauce.
Submitted By JIM WELLER On 03-20-95

Browse by categories