Venison Porterhouse Steaks W/Scotch Sour Sauce

Submitted by Nana Lee

"Got this from my Yahoo group on ricecookers. I don't use wild game but I'm sure there are many of you out there who do. Hope you enjoy this. Maybe someday I'll try it with a regular porterhouse steak."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons butter, divided use
• 1⁄4 cup finely chopped shallot
• 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

directions

1. Combine 1 tablespoons butter,shallots and berries in a 2 cup glass measure, cover with vented plastic wrap, and microwave on high for 2 minutes.
2. Add Scotch whiskey, and microwave on high 1 minute or until boiling.
3. Stir in orange juice,lemon juice,jelly and mustard and microwave on high 2 minutes or until boiling.
4. Combine cornstarch with water, and stir into sauce; microwave on high 1 minute or until boiling; set aside.
5. Preheat a microwave browning dish according to the maximum time given in manufacturer' s directions.(or brown on both sides in fry pan then in microwave).
6. Rub remaining 1 tablespoons butter over surface and immediately press venison or beef onto hot surface.
7. When brown, turn over and microwave on high 2 minutes or to desired doneness.(DO NOT OVERCOOK!).
8. Serve immediately with sauce.