Venison or porterhouse beef steaks with scotch sour sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | - Tbsp butter, divided use cup finely chopped shallots cranberries, crushed cup Scotch whiskey cup orange juice Tbsp lemon juice Tbsp red currant jelly tsp Dijon mustard tsp cornstarch Tbsp water venison Porterhouse steaks or 4 small beef Porterhouse |
| Steaks | ||
Directions
SOURCE: MAINBEEF.ZIP
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
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