Flour the liver strips and shake off the excess flour.
Heat the oil in a large skillet and brown the liver for about 4 minutes, or until the strips are a light golden brown. Set aside.
In the same skillet, cook the garlic, onion and Cayenne pepper 2 to 3 minutes.
Add the tomato sauce, oregano, cayenne pepper and chili powder. Continue cooking for 5 minutes.
Add the liver and mix.
Heat 2 minutes and serve on noodles or with rice.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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