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1
Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
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2
Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat.
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3
When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar.
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4
Stir onions occasionally, cook until golden brown.
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5
You can add a bit of salt and pepper if you like.
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6
While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces.
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7
Remove dredged pieces, shake off excess, and repeat with remaining meat.
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8
Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside.
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9
Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up.
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10
Add meat, a handful at a time, and use wooden spoon to separate pieces.
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11
Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.)
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12
Return onion mixture to the pan, and toss.
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13
Dissolve cornstarch in bourbon and add to pan.
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14
Continue to cook for about 3 minutes, stirring.
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15
Liquid should thicken, slightly.
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16
Remove the meat and onion mixture from the pan and pour the sauce over the top.
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17
Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.
