Morilles, Farcie Au Lapin, Consommé De Lapin & Pâte Farfalle Aux Herbes Recipe

Stuff the Morels

Gently clean the morels and remove the stems. In a bowl, mix ground rabbit, cream cheese, minced garlic, chopped thyme, salt, and pepper. Stuff each morel with the mixture.

Prepare the Broth

In a large pot, add the rabbit carcass, carrots, celery, onion, whole garlic bulb, bay leaf, water, and salt. Bring to a boil, then reduce heat and simmer for 1.5 hours. Strain the broth and set aside.

Cook the Pasta

In a large pot of salted boiling water, cook farfalle pasta according to package instructions until al dente. Drain and toss with olive oil and chopped herbs.

Sauté the Morels

In a skillet, heat a little oil over medium heat. Sauté the stuffed morels until golden brown, about 5-7 minutes.

Serve

In shallow bowls, ladle the rabbit broth. Add a portion of the farfalle pasta and top with sautéed stuffed morels. Garnish with fresh herbs if desired.