2 tb Butter; divided

    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    Caribou steaks

  Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over
  med. heat
  until shallots soften. Add Scotch whiskey and heat until just boiling.
  Stir in
  orange juice, lemon juice, jelly and mustard. Heat until boiling. Combine
  cornstarch with water. Stir into sauce; cook until thickened and set aside.
  In a frying pan melt the remaining 1 tbsp. butter and saute the steaks.
  Do not overcook. Serve immediately with sauce.