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Chasseur Sauce

1/2 cup diced bacon (approx. 4 slices diced)
6 oz. quartered mushrooms (1 cup) or 1 oz. reconstituted dried mushrooms
1 cup pearl onions
1/2 cup red wine
6 ounces demi glace
1/4 cup cranberry relish
1/4 cup heavy cream (optional)

Place diced bacon in a sauce pan and cover with water. Boil water
until gone (this will cook the bacon). Add the mushrooms and pearl
onions and saute briefly with the bacon. In a separate pan combine
the demi glace and red wine and simmer for 5 minutes, then combine
with other cooked ingredients, cranberry relish, and heavy cream
(if desired). Serve over venison steaks, chops, or medallions.

Sauce is excellent over all types of game meat. Can also be served
over beef or veal if preferred. The heavy cream is strictly optional
and gives the sauce a richer color and flavor.

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