basque lamb's liver with red wine sauce

Categories
Spanish
Basque
Lamb
Offal
Sauces
Yield
1 Servings
MeasureIngredient
1 cup Dry red wine
1 tablespoon Red wine vinegar
2 teaspoons Minced fresh garlic
Bay leaf
¼ teaspoon Salt
1 pounds Lamb's liver, cut into 1/4
  Inch slices
3 tablespoons Spanish olive oil
3 slices Bacon, chopped
3 tablespoons Finely chopped Italian
  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.

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