Cut the bacon into strips and put them in a little oil to braise. Cut the livers into medium-sized pieces and sprinkle with black pepper and salt.
After about 10 minutes, roll them in flour and put them to braise. Once the livers are half cooked, add the coarsely diced vegetables (onions into thick crescents), the wine and let it stew until the liver remains mostly in oil. Season with salt and black pepper.