Venison steaks with scotch sour sauce

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter,divided use
¼ cup Finely chopped shallots
5 Cranberries,crushed
¼ cup Scotch whiskey
1 teaspoon Dijon mustard
2 teaspoons Cornstarch
2 tablespoons Water
4 Venison Porterhouse
Steaks
¾ cup Orange juice
2 tablespoons Lemon juice
2 tablespoons Red currant jelly
Or other good cut

Directions

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

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