Portuguese Liver with Bacon
Family Tested & Approved
bacon, cut into 1-inch pieces
minced fresh parsley, for garnish
Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon to a paper towel.
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.
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.
Pour sauce over liver; sprinkle with bacon and parsley.