* 280 ml Dry white wine
* 30 ml White wine vinegar
* 1 Bay leaf
* Garlic, to taste, crushed
* 6 Peppercorns
* 2 Cloves
* ½ teaspoon Salt
* 675 g Pig's or Lamb's Liver, thinly sliced
* 30 ml Olive oil
* 110 g Smoked back bacon, Diced

===Method===
* Remove the Liver and pat the slices dry.
* Heat the Oil in a Frying pan, add the Bacon and sauté for 3 minutes.
* Add the Liver and cook for 3 minutes on each side.
* Transfer the Liver and bacon to a heated dish.
* Strain the Marinade into the pan and Boil quickly until reduced and thickened.
* Pour over the Liver and serve.

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