This is an original Snug Valley Farm recipe. Uses cow's liver but also yummy made with pig's liver.
Heat veggie oil (shortening or butter) in Dutch oven and brown the liver pieces, very quickly. Remove and set aside.
Add ½ to 1 cup of water, scraping the drippings while heating. Then add ½ cup red wine vinegar and the cup of red wine. Heat and stir, while adding the spices (you may add s & p to taste later).
Return meat to the sauce and heat gently, simmering for approximately 30 min maximum. You do not want to overcook the liver: it should be soft & juicy, so keep checking!
Meanwhile, prepare the brown gravy mix (or some brown gravy that you have saved from another meal or a brown base sauce that just needs to be thickened and then added to the pot. Heat thoroughly under low heat.
Add salt and pepper to taste.
Serve over mashed potatoes. (make plenty, because whether they like or not the liver itself, they will love the gravy over the potatoes!)