Bacon Wrapped Liver

Ingredients:

1 lb pasture-raised chicken livers

1/3 cup dry white wine or white wine vinegar

1 tbsp raw apple cider vinegar

4 garlic cloves, minced

1/2 tsp Redmond real salt or Celtic sea salt

1/4 tsp black pepper

4 sprigs fresh rosemary, cut into 2-inch lengths

4 oz pasture-raised nitrate-free bacon

2 tbsp unsalted grass-fed butter

Rinse the livers and pat dry, then place in a glass container

Add the wine, vinegar, garlic, salt, and pepper. Use your hands to coat the livers in the marinade

Cover and place in the fridge overnight

The next day, remove from the fridge

Wrap each piece of liver and rosemary sprig in a slice of bacon. You can use toothpicks to secure the bacon closed

Heat butter in a large skillet over medium heat

Fry the livers in the butter until the bacon begins to brown, about 3 minutes per side. The livers will be cooked but still pink in the middle

Serve warm and enjoy