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
           Parsley
 
  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.