Venison Steaks With Scotch Sour Sauce Yield: 4 servings 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 1 or 4 small beef porterhouse 1 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.
tegories: game, barbeque Yield: 6 servings 2 1/2 c water 3 c ketchup
1 tb white vinegar 1/4 c lemon juice 1/2 c worcestershire sauce 1/2 c 100% wisconsin maple syrup 1/2 c brown sugar 2 md onions,diced 2 tb chili powder 1/2 ts salt 6 lb venison ribs with some loin 1 meat attached 1 freshly ground black pepper 1 to taste
