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Venison Steaks with Scotch Sour Sauce

2 tb butter
1/4 cup finely chopped shallots
5 cranberries,crushed
1/4 cup Scotch whiskey
3/4 cup orange juice
2 tb lemon juice
2 tb red currant jelly
1 ts Dijon mustard
2 ts cornstarch
2 tb water
4 venison Porterhouse steaks or 4 small beef Porterhouse steaks

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.

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