Basque Lamb’s Liver with Red Wine Sauce

Title: Basque Lamb’s Liver with Red Wine Sauce
Categories: Spanish, Basque, Lamb, Offal, Sauces
Yield: 1 Servings

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

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