Venison Porterhouse Steaks Wscotch Sour Sauce Recipes

VENISON PORTERHOUSE STEAKS W/SCOTCH SOUR SAUCE

Steps:

• Combine 1 tablespoons butter,shallots and berries in a 2 cup glass measure, cover with vented plastic wrap, and 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 and microwave on high 2 minutes or until boiling.
• Combine cornstarch with water, and 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.(or brown on both sides in fry pan then in microwave).
• Rub remaining 1 tablespoons butter over surface and immediately press venison or beef onto hot surface.
• When brown, turn over and microwave on high 2 minutes or to desired doneness.(DO NOT OVERCOOK!).
• Serve immediately with sauce.

VENISON STEAKS W/ CREAMY PEPPER & BRANDY SAUCE

Steps:

• Melt butter and oil in large saute pan over med-high heat.
• Salt and pepper each side of steaks and add to pan. Venison at it's best should be served at med-rare. Quickly sear each side of steaks, just about 2 minute per side.
• Remove steaks and cover with foil to keep warm.
• Turn heat down to med. and add shallots and ground pepper to pan and saute.
• Add brandy to pan and de-glaze. Cook for a minute or so to slightly thicken.
• Add wine and beef stock and turn heat back up to med-high. Let simmer for 3-4 minute then add sour cream. Let this mixture cook until it reaches a nice, thick consistency.
• Add steaks back to pan and cook 2 minute.
• Serve and enjoy!