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Bacon Wrapped Liver With Raisin Sauce Recipe
|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)|
|All purpose flour||1 1⁄2 Tablespoon|
|Dry red wine||2⁄3 Cup (10.67 tbs)|
|Stock||2⁄3 Cup (10.67 tbs)|
|Whipping cream||5 Tablespoon|
Calories 392 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 7.8 g38.8%
Trans Fat 0.2 g
Cholesterol 345.7 mg
Sodium 722.2 mg30.1%
Total Carbohydrates 30 g9.9%
Dietary Fiber 1.7 g6.7%
Sugars 14 g
Protein 26 g52.9%
Vitamin A 403.4% Vitamin C 5.9%
Calcium 3.5% Iron 37.7%
*Based on a 2000 Calorie diet
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.
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.