INGREDIENTS:

• 4 Elk Porterhouse steaks  or (substitute)
• 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

Directions:

Combine 1 tablespoon 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 tablespoon 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.