Caribou Steaks with Whisky Sauce

I love the combination of citrus, shallots and mustard. But the sauce isn't appealing - the look or texture. I'd like to try it again...without the corn starch to thicken it; I'd use it as a marinade and baste with it during cooking (I'd bake or broil rather than sautéing in a fry pan).

4 caribou steaks
2 Tbsp butter; divided
1/4 C finely chopped shallots
5 crushed cranberries
1/4 C Scotch whiskey
3/4 C orange juice
2 Tbls lemon juice
2 Tbls red currant jelly
1 tsp Dijon mustard
2 tsp cornstarch
2 Tbls water

Combine 1 Tbls butter, shallots and berries in a sauce pan. Cook over medium 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 butter and saute the steaks. Do not overcook. Serve immediately with sauce.