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Lisbon Liver

Flavor.of.Europe's picture
Ingredients
  Lamb liver 2 Pound, thinly sliced (1 Kilogram)
  Dry white wine 1⁄2 Pint (300 Milliliter / 1 1/4 Cup)
  White wine vinegar 3 Tablespoon
  Bay leaves 2
  Salt To Taste
  Freshly ground black pepper To Taste
  Olive oil 4 Tablespoon
  Smoked bacon 6 Ounce, diced (175 Grams)
  Garlic 3 Clove (15 gm), peeled and crushed
Directions

In a shallow dish, cover liver with wine, vinegar, garlic, bay leaves, salt, and pepper.
Cover dish, and leave to marinate overnight.
Remove liver, and pat dry.
Reserve marinade.
Heat olive oil in a large frying pan, and add liver and bacon.
Cook over a fairly high heat until tender.
Remove, and keep warm.
Pour marinade into pan.
Bring to the boil, and reduce a little.
Adjust seasoning.
Remove bay leaves, and pour over liver and bacon.
Serve immediately, with fried sliced potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bacon

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