Marinate the chicken liver in the red wine, herbs and garlic for 2-3 hours. Sauté the liver in ghee at 80°C for 6-8 minutes in the oven. When done season with salt and pepper. The liver should remain slightly pink in the middle and should be turned several times to prevent drying out. Season the field salad with the Styrian Pumpkin Seed Oil P.G.I., vinegar, salt and pepper. Top it with the liver slices and the chopped egg and serve with toast.