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Stuart Lane




Chef Stuart Lane
Café Juanita | Seattle

Venetian Livers with Caramelized Onion, Anchovy, and Currants
Chef Stuart Lane of Café Juanita – Seattle, WA
Adapted by
February 2009

Yield: 13 Servings


    Onion Mixture:
  • 1½ tablespoons butter
  • 1½ tablespoons extra virgin olive oil
  • 3 medium yellow onions, julienne
  • 6 oil-packed anchovy filets
  • 1½ tablespoons marjoram
  • 2 teaspoons colatura*
  • 2 tablespoons dried currants
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter

    *Salted anchovy sauce

  • 9 rabbit livers, cleaned of sinew and connective tissue
  • 6 rabbit kidneys, cleaned of membrane and sliced in half lengthwise
  • Salt
  • Black pepper
  • Neutral oil, as needed


  • 3 tablespoons lime juice


For the Onion Mixture:
Sweat the onions in butter and oil over medium low heat until nicely caramelized in a stainless steel sauté pan. Move onions to one side of the pan and roast anchovy fillets until lightly browned and dissolving. Add the marjoram, colatura, and currants to onion mixture and stir until combined. Keep warm.

For the Livers:
Heat a medium stainless steel sauté pan over high heat. Season the smooth sides of livers and cut sides of kidneys with a light dusting of salt and pepper. Add oil to the pan. When the oil is beginning to smoke add the livers and kidneys seasoned sides down, sprinkling the other side with salt. Immediately add butter to the pan and heat for 10 to 15 seconds or until the livers are cooked about half way through. Flip livers and kidneys and cook for 1 to 2 seconds. Transfer meat to a small plate. 

For the Sauce:
Use the pan from cooking the liver. Defat the pan and deglaze with lime juice. Add the resting juices from the meat to the lime juice and stir to combine. Remove from heat.

To Assemble and Serve:
Spoon the onion mixture onto a warm plate and top with the livers and kidneys. Drizzle with sauce.


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  •    Published: February 2009

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