Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter,divided use 1 ts Dijon mustard
1/4 c Finely chopped shallots 2 ts Cornstarch
5 Cranberries,crushed 2 tb Water
1/4 c Scotch whiskey 4 Venison Porterhouse steaks
3/4 c Orange juice OR 4 small beef Porterhouse
2 tb Lemon juice Steaks
2 tb 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.

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