Bacon and Liver Casserole Recipe

Bacon and Liver Casserole Recipe

1 bay leaf
1-1/2 lb liver of Lamb; sliced thinly
2 fluid oz of white wine (dry)
2 Tbsps of Wine vinegar
2 oz Bacon; sliced
5 garlic cloves; crushed
Salt and pepper

Combine liver, vinegar, white wine, bay leaf, garlic, salt and pepper altogether in one large bowl. Mix it well ’til livers are evenly coated. Marinate it covered for an entire day (24 hours).

Place a medium-sized skillet with veggie oil over medium heat. When the oil is hot, toss in the liver together w/ the chopped bacon. Set marinade aside.

Fry the liver ’til both sides are light brown. Remove bacon and liver from the heat. Transfer to a platter, and cover to keep it warm.

Remove bay leaf.Pour the reserved marinade into the skillet and let it simmer for about 5 minutes while stirring constantly. Pour this mixture over the bacon and liver. Serve with fried rice.

>> Bacon and Liver Casserole Recipe