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