Ingredients:

- ½ kg poultry livers
- 3-4 garlic cloves
- 3 tbsp. oil
- 100ml red wine, dry
- Tarsmak horseradish sauce
- salt, black pepper, Herbes de Provance, sweet paprika

Preparation:
Put the livers and the crushed garlic into a bowl, pour in the wine and oil and season to taste. Mix the whole carefully and place in the fridge for a few hours. Wrap each liver in aluminium foil and grill over medium heat for approximately 8-10 minutes. Unwrap ready livers and serve topped with the Tarsmak horseradish sauce.

Enjoy your meal!