Calf'S Liver With Red Wine Sauce - cooking recipe

Ingredients

1/2 cup dry red wine
1 1/2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried sage, crumbled
10 ounces liver, in 2 1/4 inch thick slices
2 slices bacon, chopped
1 tablespoon finely chopped parsley

Preparation

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 (this cause me much grief as a child, but I grew to love it.) Oven-roasted broccoli and asparagus would be great here.