Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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