Venison Steaks With Scotch Sour Sauce Recipe

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Venison Steaks With Scotch Sour Sauce 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
1 or 4 small beef porterhouse
1 steaks

A Recipe for
Venison Steaks With Scotch Sour Sauce

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

This is a recipe for Venison Steaks With Scotch Sour Sauce from the recipe cookbook of Recipes-to-go (Meat)

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Venison Steaks With Scotch Sour Sauce

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Venison Steaks With Scotch Sour Sauce 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 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.

Serves: 4

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Venison Steaks With Scotch Sour Sauce Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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