Categories: Beef, Sauces 
      Yield: 4 servings 
  
      2 tb Butter,divided use                  1 ts Dijon mustard 
    1/4 c  Finely chopped shallots             2 ts Cornstarch 
      5    Cranberries,crushed                 2 tb Water 
    1/4 c  Scotch whiskey                      4    Venison Porterhouse steaks 
    3/4 c  Orange juice                             OR 4 small beef Porterhouse 
      2 tb Lemon juice                              Steaks 
      2 tb Red currant jelly               
  
  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.