Clean 2 kg of lizard, removing all fat. In a large skillet, heat 2 tablespoons of olive oil. Add the meat and let it brown on all sides. Reduce heat. Add 1 cup of water and then 1 cup of red wine. Let it simmer. Reduce heat. Cover and cook until the meat is tender. While that's cooking, mix together 2 cups of diced tomatoes, 1 1/2 cups of chopped green onion, 1 cup of diced green pepper, 2 stuffed olives, and 2 tablespoons of vinegar. Mix well. Refrigerate. When the meat is tender, place it on a large sheet of aluminum foil. Strain all the liquid from the cooking pan into a bowl. With a sharp knife, cut the meat into thick slices, without cutting underneath. Place some of the vegetable mixture between the slices. Lift the paper edges to keep the meat in its original shape. Remove excess fat from the cooking liquid and spoon it over the top. Close the aluminum foil to wrap the meat. Let it rest at room temperature for 1 hour. Refrigerate and serve chilled. Serves 6.
Clean 2 kg of lizard, removing all fat. In a large skillet, heat 2 tablespoons of olive oil. Add the meat and let it brown on all sides. Reduce heat. Add 1 cup of water and then 1 cup of red wine. Let it simmer. Reduce heat. Cover and cook until the meat is tender. While that's cooking, mix together 2 cups of diced tomatoes, 1 1/2 cups of chopped green onion, 1 cup of diced green pepper, 2 stuffed olives, and 2 tablespoons of vinegar. Mix well. Refrigerate. When the meat is tender, place it on a large sheet of aluminum foil. Strain all the liquid from the cooking pan into a bowl. With a sharp knife, cut the meat into thick slices, without cutting underneath. Place some of the vegetable mixture between the slices. Lift the paper edges to keep the meat in its original shape. Remove excess fat from the cooking liquid and spoon it over the top. Close the aluminum foil to wrap the meat. Let it rest at room temperature for 1 hour. Refrigerate and serve chilled. Serves 6.
