Marinated Liver In Red Wine Sauce
|Olive oil||3 Fluid Ounce (75 Milliliter)|
|Dry red wine||10 Fluid Ounce (300 Milliliter)|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||To Taste|
|Calf's liver/Lambs liver||2 Pound, thinly sliced (1 Kilogram)|
|Calfs liver/Lambs liver||2 Pound, thinly sliced (1 Kilogram)|
|Lean bacon||4 Ounce, very thinly sliced into strips (125 Gram)|
|Parsley||1 Tablespoon, freshly chopped|
Mix together 4 tablespoons of the oil, the wine, garlic, bay leaf and salt and pepper to taste in a shallow dish.
Add the liver slices and marinate for 30 minutes.
Heat the remaining oil in a frying pan.
Add the bacon and fry until it is crisp.
Drain on kitchen paper towels and keep hot.
Remove the liver slices from the marinade and pat dry with kitchen paper towels.
Add to the pan, in batches, and fry until lightly browned on all sides.
Transfer to a warmed serving dish and keep hot.
Add the marinade to the pan.
Bring to the boil and boil for 10 minutes or until reduced to about one-third of the original quantity.
Add the bacon to the liver and strain over the marinade.
Sprinkle with the parsley and serve hot.