Veal Liver and Bacon Spread

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.

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