Portuguese Liver with Bacon (Iscas)

This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.

Yield: 4 servings

Ingredients

• 1/2 cup dry red wine
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• Dash of pepper
• 3 cloves garlic, finely chopped
• 2 bay leaves, crumbled
• 1 pound calf liver, sliced 1/4 to 1/2-inch thick
• 1 tablespoon olive oil
• 4 slices bacon, cut into 1-inch pieces
• Minced parsley

Instructions

1. Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in a shallow glass or plastic dish. Cover and refrigerate 1 hour.
2. Drain liver; strain. Reserve wine mixture. Pat liver dry.
3. Heat oil in a 12 inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain.
4. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.
5. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.
6. Pour sauce over liver; sprinkle with bacon and parsley.