Dredge slices of liver in flour. Season with salt and pepper.
In a skillet, heat butter and oil over medium heat and cook slices 2 minutes per side. Transfer to a plate.
In the same skillet, cook shallots over low heat for 3 minutes.
Add vinegar and bring to a boil. Stir in parsley.
Add cooked liver, turning to coat slices with pan juices. Serve immediately.
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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