Elk Steaks with Scotch Sour Sauce



  • 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


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.


Copyright © 2015 RecipesforWildgame.com All rights reserved

RecipesforWildgame.com is a Division of OutdoorsmenOutlet LLC