Basque Lamb’s Liver With Red Wine Sauce Recipe
Ingredients:
1 c of dry wine (white)
2 tsps of minced garlic
1/4 tsp of salt
3 Tbsps of Spanish oil (olive)
3 Tbsps of parsley (Italian); chopped finely
1 Tbsp of red-wine vinegar
Bayleaf
1 pound liver of lamb, sliced into 1/4-inch thick
3 bacon slices; chopped
Instructions:
Combine the garlic ,vinegar, wine, salt and bayleaf together into glass bake dish. You add the liver & coat them well w/ marinade. Have it marinated at room-temp for 3-4 hrs.
Have the oil heated in 12-inch skillet ’til light-haze forms. You add the bacon & cook ’til crisp & browned. Have them drained on paper-towels.
Have the liver removed from the marinade then pat it dry. Cook ’til brown in drippings in pan for about 2 mins on every side. Transfer into heated plates.
You pour the marinade directly into heated skillet & boil w/o cover ’til fluid is reduced into half. You scatter the pieces of bacon over the liver then pour over your marinade. Sprinkle w/ parsley then serve immediately.
>> Basque Lamb’s Liver With Red Wine Sauce Recipe