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Bacon Wrapped Liver With Raisin Sauce

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Ingredients
  Beef liver/Pork liver 1 1⁄2 Pound (In Two Pieces)
  Salt 1 1⁄2 Teaspoon
  Paprika pepper 2 Teaspoon
  Worcestershire sauce 2 Teaspoon
  White pepper 1 Teaspoon
  Bacon slices 4 Ounce
  Seedless raisins 2⁄3 Cup (10.67 tbs)
  Butter 2 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
  Dry red wine 2⁄3 Cup (10.67 tbs)
  Stock 2⁄3 Cup (10.67 tbs)
  Sugar 1 Teaspoon
  Whipping cream 5 Tablespoon
Directions

Rub the liver with the salt, paprika, Worcestershire sauce and pepper.
Leave for 20 minutes.
Wrap the bacon around the liver, covering the liver completely.
Place in an oiled roasting pan and bake in a moderately hot oven (375° F) for 25-30 minutes.
Meanwhile, soak the raisins in warm water for 15 minutes.
Drain well.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually stir in the wine and stock and bring to the boil.
Simmer, stirring, until the sauce thickens.
Add the raisins, sugar and seasoning to taste and cook gently for 5 minutes.
Remove from the heat and stir in the cream.
Serve separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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