Calf's Liver With Red Wine Sauce

This is a very tasty way to do liver. Also a very easy recipe to make. The marinating time of 30 minutes is not included.

In a shallow baking dish , combine well the wine , vinegar , garlic , sage and season to taste.

Add liver , turning to coat.

Let marinate at room temperature for 30 minutes.

In a large skillet , cook bacon over moderate heat , stirring , until crisp and transfer with a slotted spoon to paper towel to drain.

Drain liver from marinade and reserve marinade.

Pat liver dry.

Heat bacon fat over moderately-high heat until hot but not smoking.

Add liver and saute , turning once , for 2 minutes , or until it is brown outside and still pink within.

Transfer to a heated platter.

Add marinade to skillet and boil over high heat , scraping up brown bits , until it is reduced by half.

Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.

In my home , we always had broccoli when we had liver oven-roasted broccoli and asparagus would be great here.

dry red wine, red wine vinegar, garlic, dried sage, liver, bacon, parsley