Chasseur Sauce

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.