1 cup bourbon
1 cup beef broth
2 teaspoons salt
2 teaspoons ground ginger
1 cup dry white wine
1 parmesan piece of crumbled bacon, finely chopped
1 clove garlic, peeled and crushed
4 slices bacon
1 cup water
In a large bowl, combine bourbon, beef broth, salt, ginger, dry wine and parmesan.
Melt the bacon and water in a large skillet over medium heat. Cook until almost done, stirring occasionally. Remove from heat.
In a separate bowl, combine cooked bacon, wine, parmesan and garlic. Mix all together and pour into the meat mixture, stirring until completely combined.
Heat the remaining 1 cup of broth, darken it with the remaining bacon bits, add additional broth as needed, and stir until completely combined. Return meat mixture to the skillet over medium heat, replacing the candy thermometer.
Cook and stir until all liquid is absorbed by the meat mixture and meat is cooked through. Remove from heat and stir in the remaining bacon bits. Transfer to a medium bowl, and stir together the wine and parmesan. Top with the remaining bacon, and pour over the meat mixture.