Monthly Archives: December 2013

Aside

Venison Steaks with Scotch Sour Sauce
Makes 4 servings
2 tablespoon butter, divided use
1/4 cup finely chopped shallots
5 cranberries, crushed
1/4 cup scotch whiskey
3/4 cup orange juice
2 tablespoon lemon juice
2 tablespoon red currant jelly
1 teaspoon Dijon mustard
2 teaspoon cornstarch
2 tablespoon water
4 venison porterhouse steaks

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measuring cup. Cover with vented plastic wrap. Microwave on high for 2 minutes.

Add Scotch whiskey and microwave until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave until Boiling.
Combine cornstarch with water. Stir into sauce, microwave 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.