2 tb butter, divided use
1/4 c finely chopped shallots
5 cranberries, crushed
1/4 c scotch whiskey
3/4 c 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 (can substitute beef porterhouse)

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.