2 tablespoons Butter,divided use
1/4 cup Finely chopped shallots
5 Cranberries,crushed
1/4 cup Scotch whiskey
3/4 cup Orange juice
2 tablespoons Lemon juice
2 tablespoons Red currant jelly
1 teaspoon Dijon mustard
2 teaspoons Cornstarch
2 tablespoons Water
4 Venison Porterhouse steaks OR 4 small beef Porterhouse Steaks
Combine 1 tablespoon butter, shallots and berries in a 2 cups 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 tablespoon 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.