Here is some sample Recipe from this book,Venison Steaks With Scotch Sour SauceYield: 4 servings2 tb butter,divided use1/4 c finely chopped shallots5 cranberries,crushed1/4 c scotch whiskey3/4 c orange juice2 tb lemon juice2 tb red currant jelly1 ts dijon mustard2 ts cornstarch2 tb water4 venison porterhouse steaks1 or 4 small beef porterhouse1 steaksCombine 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.