Recipe Search

VENISON STEAKS WITH SCOTCH SOUR SAUCE

Yield:4 servings
 
      2 tb Butter,divided use                  1 ts Dijon mustard
    1/4 c  Finely chopped shallots             2 ts Cornstarch
      5    Cranberries,crushed                 2 tb Water
    1/4 c  Scotch whiskey                      4    Venison Porterhouse steaks
    3/4 c  Orange juice                             OR 4 small beef Porterhouse
      2 tb Lemon juice                              Steaks
      2 tb Red currant jelly              
 
  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 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.
 

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD