15 strips thick-cut smoked bacon
3 tbsp. garlic, minced
2 shallots, minced
2 tbsp. olive oil
2 tbsp. white pepper
2 tbsp. bourbon
1/4 cup red wine
6 cups demi glace (A1 or prepared from a mix like Knorr)
2 cups beef stock (Swanson)
3 sprigs thyme
3 springs rosemary

Slowly cook bacon, garlic, shallots, in olive oil. The slower the better. Once bacon starts to crisp up add white pepper and add bourbon. Ignite bourbon. When flame has subsided add wine and scrape bottom of pan. Add demi glace, thyme, rosemary, and beef stock. Simmer on medium to low for 30 minutes

Submitted by: Chef Joe Spfld, IL