Venison Liver Braised In Wine
|Venison liver||1 Pound, sliced into serving sized pieces|
|Flour||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Fresh mushrooms||1⁄4 Cup (4 tbs), sliced|
|Beef bouillon cubes||1 , dissolved in 1/2 cup boiling water|
|Dry red wine||1⁄2 Cup (8 tbs)|
Coat liver with flour, salt and pepper.
Saute onion and mushrooms in margarine.
Add liver and brown lightly on both sides.
Add bouillon, wine and sage.
Cover and simmer 15 minutes.