Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butte -- divided
     1/4           cup  finely chopped shallots
  5                     cranberries -- crushed
     1/4           cup  scotch whiskey
     3/4           cup  orange juice
  2        tablespoons  lemon juice
  2        tablespoons  red currant jelly
  1           teaspoon  dijon mustard
  2          teaspoons  cornstarch
  2        tablespoons  water
  4                     venison porterhouse steaks *or*
  4              small  beef porterhouse steaks

Preparation:

Combine 1 tbsp. butter,s hallots 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 sauc

Nutritional Information:

340 Calories (kcal); 20g Total Fat; (52% calories from fat); 19g Protein; 22g Carbohydrate; 64mg Cholesterol; 68mg Sodium