Melt 3 tablespoons butter in a heavy saucepan or skillet; add garlic and onion.
Cook till onion is tender but not brown.
Blend in 2 tablespoons flour; add beef broth, stirring until sauce is smooth and thickened.
Combine remaining flour, salt and pepper; coat livers with flour mixture.
In the medium skillet, brown coated livers quickly in previously heated mixture; gently stirring the wine into the sauce.
Heat through; serve over wild rice.
Recipe can be doubled or tripled with ease for buffet service with a chafing dish.