Finely dice the red onions. Put the garlic through a press. Remove the fat and tendons from the liver.
Heat the oil in a pan. Fry the liver carefully on all sides and remove. Add the minced meat to the pan and stir-fry with the onions until brown. Season with salt and pepper.
Pour in the red wine and bring to a boil. Add the dried herbs and stock and cook over medium heat for 10 minutes. Mix in the butter. Add the liver and cook for another 3 to 4 minutes. Season with salt, pepper, balsamic vinegar and a pinch of sugar and serve sprinkled with the chives.
Serve with pasta or polenta.
