Marinate liver in the marinade of pepper, crushed garlic, crushed chili peppers, thyme and red wine for one hour, then pat dry well. Cut the onion into rings. Heat the fat in a frying pan, sauté the onion until light brown, remove and keep warm. In the remaining frying fat, quickly roast the liver slices on both sides, add marinade and onion rings and stir-fry briefly. Salt and bring to the table sprinkled with chopped herbs.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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