Recipe - Venison Steaks With Mushroom Game Sauce

2 tablespoon Butter,divided use
One fourth cup Finely chopped shallots
5 Cranberries,crushed
One fourth cup Scotch whiskey
Three fourths cup Orange juice
2 tablespoon Lemon juice
2 tablespoon Red currant jelly
1 teaspoon Dijon mustard
2 teaspoon Cornstarch
2 tablespoon Water
4 Venison Porterhouse steaks
OR 4 small beef Porterhouse
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.