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Recipe: Basque Lamb's Liver with Red Wine Sauce


1 cup dry red wine
1 tbsp red wine vinegar
2 tsp minced gresh garlic
1 bay leaf
1/4 tsp salt
1lb lamb's liver, cut into 1/4 inch slices
3 tbsp Spanish olive oil
3 slices bacon, chopped
3 tbsp parsley for garnish


Combine wine, vinegar, garlic, bay leaf and salt in a glass baking dish. Add the liver and coat well with the marinade. Marinade at room temperature for 3 to 4 hours.

Heat the olive oil in a 12 inch skillet until a light haze forms. Add the bacon and cook until browned and crisp. Drain on paper towels. Remove the liver from the marinade and pat dry. Brown the liver in pan drippings for 2 minutes each side. Remove to a heated platter. Pour the marinade into a hot skillet and boil, uncovered, until reduced by half. Scatter the bacon pieces over the liver, pour the marinade on top and sprinkle with parsley. Serve at once.

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