Calf'S Liver With Red Wine Sauce

• 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

1. In a shallow baking dish, combine well the wine, vinegar, garlic, sage and season to taste.
2. Add liver, turning to coat.
3. Let marinate at room temperature for 30 minutes.
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. Drain liver from marinade and reserve marinade.
6. Pat liver dry.
7. Heat bacon fat over moderately-high heat until hot but not smoking.
8. Add liver and saute, turning once, for 2 minutes, or until it is brown outside and still pink within.
9. Transfer to a heated platter.
10. Add marinade to skillet and boil over high heat, scraping up brown bits, until it is reduced by half.
11. Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.
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.

dry red wine, red wine vinegar, garlic, sage, ubc, bacon, parsley

Taken from www.food.com/recipe/calfs-liver-with-red-wine-sauce-62716 (may not work)