Basque Lambs Liver With Red Wine Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dry red wine,
1 tbsp: Red wine vinegar,
2 tsp: Minced fresh garlic,
1: Bay leaf,
1/4 tsp: Salt,
1 lbs: Lambs liver, cut into 1/4
Inch slices,
3 tbsp: Spanish olive oil,
3 slice: Bacon, chopped
3 tbsp: Finely chopped Italian,
Parsley,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp