Barbecued calves liver

Yield: 4 servings

Measure Ingredient
500 grams Calves liver, skinned and
\N \N Juice of 1/2 a lemon
3 tablespoons Oil
1 teaspoon Marjoram cut into 2 1/2 cm cubes
\N \N Oregano or basil
¼ cup White wine
\N \N Pepper

SOURCE: AUSTRALIAN VOGUE WIN

MARINADE

Mix the ingredients for the marinade and marinate the liver cubes overnight in the refrigerator. To cook: thread the liver on satay sticks and barbecue over hot coals for 10- 15 minutes, basting frequently with the marinade. Mandy Stuckey. Bon-Appetit, Exec.Chef.

Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-28-94

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