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    You are in: Home / Recipes / Baked Liver in Wine Sauce Recipe
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    Baked Liver in Wine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    2 hrs 45 mins

    30 mins

    Mean Mary's Note:

    If you love liver, you will love this dish. I have friends who did not care for liver but would eat this when ever I made it. Recipe came from the short-lived Betty Crocker "Sphere" magazine back in 1973

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    Units: US | Metric


    Rest of Ingredients


    1. 1
      Combine marinade ingredients and pour over sliced liver and cover. Refrigerate for 2-3 hours.
    2. 2
      Fry bacon (I always use 1/2 pound) drain and crumble. Set aside. Cook the sliced onions in bacon drippings until golden brown and set aside.
    3. 3
      Preheat oven to 350 degrees.
    4. 4
      Drain liver, dredge with flour. Add butter to pan drippings and fry each piece of liver for a couple of minutes on each side. Place pieces in a 9-13 inch baking dish. Top with cooked onions and crumbled bacon. Stir the wine and entire can of mushrooms into the pan drippings, stirring up all the goodies and pour over the liver.
    5. 5
      Cover and bake at 350 degrees for 30 minutes.

    Ratings & Reviews:


    Nutritional Facts for Baked Liver in Wine Sauce

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 906.0
    Calories from Fat 551
    Total Fat 61.3 g
    Saturated Fat 16.4 g
    Cholesterol 795.8 mg
    Sodium 1407.8 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 1.8 g
    Sugars 4.4 g
    Protein 52.7 g

    The following items or measurements are not included:

    calf liver

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