Basque Lamb's Liver With Red Wine Saucelamb, sauces 1 cup dry red wine 1 tablespoon red wine vinegar 2 teaspoon minced fresh garlic 1 bay leaf 1/4 teaspoon salt 1 lb lamb's liver, cut into 1/4 1 inch slices 3 tablespoon spanish olive oil 3 slice bacon, chopped 3 tablespoon finely chopped italian 1 parsley Combine wine, vinegar, garlic, bay, and salt in glass baking dish.Add liver and coat well with marinade.Marinade at room temperature for 3 to 4 hours. Heat olive oil in 12 inch skillet until light haze forms. Add bacon and cook until browned and crisp.Drain on paper towels. Remove liver from marinadeand pat dry. Brown liver in pan drippings for 2 minutes on each side. Remove to heated platter. Pour marinade into hot skillet and boil, uncovered, until reduced by half.Scatter bacon pieces over liver, pour marinade on top and sprinkle with parsley. Serve at once. Goes good with Baque Potatoes. |
