Venison Steaks With Scotch Sour Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter, divided use
1/4 cup: Finely chopped shallots,
5: Cranberries, crushed
1/4 cup: Scotch whiskey,
3/4 cup: 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,
Directions:
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 manufacturers 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.
Source from luhu.jp
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 manufacturers 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.
Source from luhu.jp