Basque Lamb's Liver with Red Wine Sauce

Title:
Basque Lamb's Liver with Red Wine Sauce

Yield:
1 Servings

Categories:
Spanish,
Basque,
Lamb,
Offal,
Sauces




Ingredients:





     1 c  Dry red wine


     1 tb Red wine vinegar


     2 ts Minced fresh garlic


     1    Bay leaf


   1/4 ts Salt


     1 lb Lamb's liver, cut into 1/4


          Inch slices


     3 tb Spanish olive oil


     3 sl Bacon, chopped


     3 tb 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.


 Posted to MM-Recipes Digest  by BobbieB1 
on Apr 16, 1998