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Basque Lamb's Liver With Red Wine Sauce Recipe

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Basque Lamb's Liver With Red Wine Sauce Recipe







Basque Lamb's Liver With Red Wine Sauce Ingredients:

1 cup Dry red wine
1 tbsp Red wine vinegar
2 tsp Minced fresh garlic
1 Bay leaf
1/4 tsp Salt
1 lb Lamb's liver, cut into 1/4
Inch slices
3 tbsp Spanish olive oil
3 slice Bacon, chopped
3 tbsp Finely chopped Italian
Parsley

 

Basque Lamb's Liver With Red Wine Sauce Preparation:

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.



“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
Doug Larson




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Important Note: This Basque Lamb's Liver With Red Wine Sauce recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.
Basque Lamb's Liver With Red Wine Sauce Recipe