Venison Steaks With Scotch Sour Sauce
Grrrrrgh!
Course : Venison
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 tablespoons butte -- divided
1/4 cup finely chopped shallots
5 medium 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 fillets venison/beef porterhouse steaks *or*
 

Preparation:

Combine 1 tbsp. butter,s hallots 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 sauc

 

Nutritional Information:

340 Calories (kcal); 20g Total Fat; (52% calories from fat); 19g Protein; 22g Carbohydrate; 64mg Cholesterol; 68mg Sodium