Peel and finely chop the onion. Rinse the liver with cold water, skin and clean, then cut into fine strips. Cut the smoked bacon into small cubes. In a frying pan, fry the bacon cubes without adding fat over a mild heat, add the onion and sauté until translucent. Add the liver strips to the pan, season with marjoram and pepper and fry for 5 minutes. Deglaze with the red wine, remove from heat and let cool slightly. Put the mixture into a bowl and puree finely with the butter using a hand blender. Season to taste with salt and pepper.
Preparation Tip:
Spread the spread on farmhouse bread, top with finely chopped onion rings, sprinkle with hot paprika powder.