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Categories:
butter shallots cranberries scotch whiskey orange juice lemon juice red currant mustard cornstarch water beef
Viewed: 46 - Published at: 4 years agoIngredients
- 2 Tbsp. butter (divided use)
- 1/4 c. finely chopped shallots
- 5 cranberries, crushed
- 1/4 c. Scotch whiskey
- 3/4 c. orange juice
- 2 Tbsp. lemon juice
- 2 Tbsp. red currant jelly
- 1 tsp. Dijon mustard
- 2 tsp. cornstarch
- 2 Tbsp. water
- 4 venison Porterhouse steaks or 4 small beef Porterhouse steaks
Method
- Combine 1 tablespoon butter, shallots and berries in a 2 cup glass measure.
- Cover with vented plastic wrap.
- Microwave on High for 2 minutes or until boiling.
- Add Scotch whiskey and microwave on High 1 minute.
- 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 oven. Microwave on High 2 minutes or to desired doneness.
- Do not overcook.
- Serve immediately with sauce.
- Yield:
- 4 servings.
