---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Sauces
       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
            OR 4 small 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.