Venison Steaks with Cranberry-Port Sauce

Wipe venison steaks dry with paper toweling; sprinkle both sides with salt and pepper. Place steaks in single layer in glass or other noncorrodible baking dish. Distribute onion, juniper berries, rosemary, thyme, and bay leaf evenly over steaks; add Burgundy and 2 cups of the port. Cover dish tightly with plastic wrap; refrigerate 36 to 48 hours, turning steaks at least once.

About 25 minutes before serving, heat cranberry sauce, remaining 1 cup port, and the lemon juice in medium noncorrodible saucepan over medium heat to boiling, stirring often. Boil sauce gently, uncovered, until thickened, about 20 minutes; you should have about 1 1/2 cups.

Heat clarified butter in large heavy skillet over medium-high heat until very hot. Lift venison from marinade; pat dry with paper toweling. Brown steaks in hot butter until well browned on outside but still pink inside, about 3 minutes per side. Remove steaks to warmed serving platter; spoon sauce over steaks to serve.