Assemble ingredients, up to the bacon, in a large ziplock bag, seal, and shake to mix thoroughly.
Add the bacon to a cast iron skillet and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a little salt and pepper if you like.
While onion is cooking, add meat to the flour mixture, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove coated pieces, shake off excess, and repeat with remaining meat.
Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
Mix the cornstarch and bourbon in a measuring cup thoroughly and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve with toothpicks and with crackers or French bread slices.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6|
|Calories from Fat: 437 (56%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 225.5mg||69 %|
|Sodium 297.1mg||10 %|
|Potassium 790.8mg||21 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 25.6g|
|Protein 51.7g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 787
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