In a heavy casserole dish over medium-high heat, cook the bacon strips until crispy, reserving the bacon fat. Cut the top off the garlic and add the whole garlic head into the pot. Add the onions, anchovies, chile flakes and parsley. Cook over medium heat until the onions are translucent, stirring frequently.
While the onions are cooking, heat a separate pan over high heat and cook the bison meat, sprinkling with salt and pepper. Transfer the bison to a bowl. Wipe out the pan and reserve.
Add the tomatoes to the onion mixture, breaking them up slightly with your hands. Bring to a simmer. Then add the bison and 1 cup of the bourbon and bring to a full simmer. Reduce the heat, and cook for 1 hour on medium. Check the seasoning and adjust with maple syrup and bourbon. Reserve warm.
Meanwhile, put a large pot of water on to boil. When it reaches a rolling boil, add a handful of salt and the pasta. Cook to al dente. Drain.
In the reserved pan, heat the olive oil over medium-high heat. Cook the spring onions until they are cooked through. Season with salt and pepper and roughly chop. Reserve for garnish.
Toss the cooked pasta in the reserved bacon fat before portioning.
To serve, toss a little bit of sauce with the portion of pasta, put some in the bottom of the bowl, top with a spoonful of bacon whiskey bison sauce and garnish with spring onions. EAT ME NOW.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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