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 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.