This elegant dish features tender venison porterhouse steaks served with a vibrant “Scotch Sour” sauce. The sauce is a delightful balance of flavors, combining the smoky depth of Scotch whiskey, the tart brightness of fresh cranberries and lemon juice, and the sweetness of orange juice and red currant jelly. Finely chopped shallots and Dijon mustard add aromatic complexity and a subtle kick. The sauce thickens beautifully with cornstarch to coat the meat perfectly. Venison can sometimes be lean and gamey, but this bright, fruity sauce complements the rich flavor of the meat without overpowering it. Its an impressive yet manageable meal for date nights or special weeknight dinners. Serve immediately while the steaks are hot and the sauce is glossy and warm.
Venison Steaks With Scotch Sour Sauce
Description
This elegant dish features tender venison porterhouse steaks served with a vibrant "Scotch Sour" sauce. The sauce is a delightful balance of flavors, combining the smoky depth of Scotch whiskey, the tart brightness of fresh cranberries and lemon juice, and the sweetness of orange juice and red currant jelly. Finely chopped shallots and Dijon mustard add aromatic complexity and a subtle kick. The sauce thickens beautifully with cornstarch to coat the meat perfectly. Venison can sometimes be lean and gamey, but this bright, fruity sauce complements the rich flavor of the meat without overpowering it. Its an impressive yet manageable meal for date nights or special weeknight dinners. Serve immediately while the steaks are hot and the sauce is glossy and warm.Ingredients
Directions
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In a microwave-safe bowl or 2-cup glass measure, combine 1 tablespoon butter, chopped shallots, and crushed cranberries.
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Cover with vented plastic wrap and microwave on high for 2 minutes until the butter is melted and shallots are softened.
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Add Scotch whiskey to the bowl and microwave on high for 1 minute until boiling.
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Stir in orange juice, lemon juice, red currant jelly, and Dijon mustard until smooth.
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Microwave on high for 2 minutes until the mixture is boiling again.
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In a small separate bowl, whisk together cornstarch and water until smooth.
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Stir the cornstarch mixture into the sauce and microwave on high for 1 minute until thickened and boiling. Set aside.
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Preheat a microwave browning dish or skillet according to manufacturer's instructions. Alternatively, heat a skillet over medium-high heat with the remaining 1 tablespoon butter.
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Pat venison steaks dry and season with salt and pepper. Place steaks in the hot dish or skillet.
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Cook steaks for about 2 minutes per side, or until browned and cooked to your desired doneness. Do not overcook.
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Serve steaks immediately, spooning the warm Scotch sour sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 323.6kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 6.1g31%
- Cholesterol 102.2mg35%
- Sodium 122.8mg6%
- Total Carbohydrate 23.0g8%
- Dietary Fiber 0.2g1%
- Sugars 18.5g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have a microwave browning dish, you can sear the steaks in a heavy skillet on the stovetop. Heat the remaining tablespoon of butter in a skillet over medium-high heat until foaming. Add steaks and sear for 2-3 minutes per side for medium-rare, adjusting time based on thickness.
Venison is very lean and cooks quickly. To prevent dryness, aim for medium-rare to medium doneness. Let the steaks rest for 2-3 minutes before slicing to allow juices to redistribute.
If you prefer not to use alcohol, substitute the Scotch whiskey with an equal amount of beef broth or additional orange juice.
The sauce can be made ahead of time. Reheat gently on the stove, adding a splash of water if it becomes too thick.
