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Bacon Wrapped Liver Rolls

Meat.World's picture
  Veal liver 1⁄2 Pound, membrane removed
  Bacon slices 8
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh lemon juice 2 Tablespoon
  Fresh marjoram/Thyme To Taste
  Butter 2 Tablespoon
  Flour 2 Teaspoon
  Port/Marsala 1⁄3 Cup (5.33 tbs)
  Tomatoes 4 , peeled, seeded and finely chopped
  Chicken stock/Meat stock 1 Cup (16 tbs)

Cut the liver into very thin slices, a little smaller than the Pacon slices.
On each bacon slice lay a slice of liver, season with a very little salt, ground black pepper and lemon juice; add three or four leaves of marjoram or thyme.
Roll up the liver in the bacon and secure the rolls with little skewers.
Heat the butter, saute the rolls in it, and sprinkle them sparingly with the flour; stir and add the port or Marsala; let it bubble, then add the tomatoes or tomato sauce, then the stock.
Cover the pan and cook over low heat for about 10 minutes.
Remove the skewers and serve the rolls at once.

Recipe Summary

Difficulty Level: 
Preparation Time: 
45 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 109 Calories from Fat 50

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 104.7 mg34.9%

Sodium 149.1 mg6.2%

Total Carbohydrates 6 g2.1%

Dietary Fiber 0.87 g3.5%

Sugars 2.2 g

Protein 8 g15.9%

Vitamin A 231.4% Vitamin C 16.1%

Calcium 1.1% Iron 12.4%

*Based on a 2000 Calorie diet

Bacon Wrapped Liver Rolls Recipe