Calf's Liver with Red Wine Sauce

• dry red wine↗1⁄2 cup
• red wine vinegar↗1 1⁄2 tablespoons
• garlic↗2 cloves

  minced

• dried sage↗1 teaspoon

  crumbled

• liver↗10 ounces

  in 2 ¼ inch thick slices

• bacon↗2 slices

  chopped

• parsley1 tablespoon

  finely chopped

Step-by-step instructions

1. 1

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

2. 2

   Add liver, turning to coat.

3. 3

   Let marinate at room temperature for 30 minutes.

4. 4

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

5. 5

   Drain liver from marinade and reserve marinade.

6. 6

   Pat liver dry.

7. 7

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

8. 8

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

9. 9

   Transfer to a heated platter.

10. 10

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

11. 11

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

12. 12

    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.