It's our weekly spotlight on the best restaurants in Glasgow, Cook it and Book it, where we share some tasty recipes from the city's top chefs as well as some special offers for you!
This week’s recipe comes courtesy of The Honours who’ve caused a real stir in the city since opening their doors at Malmaison in November 2014. With its glittering domed ceilings and relaxed 'brasserie-style' service, The Honours has been wowing foodie fans with their mix of traditional and modern French cuisine and seasonally changing menus that showcase the best in famed Scottish produce such as shellfish and game.
Rabbit à la moutarde
The perfect dish for autumn, the rabbit a la moutarde is a classic Honours dish that is a relatively straight forward, and a great introduction to cooking rabbit if you haven’t cooked it before. There aren't a lot of ingredients in this dish, and it makes the most of the rabbit!
Salt and black pepper
6 rabbit legs
100ml white wine vinegar
3 tbsp dijon mustard
500ml chicken stock
150ml double cream
1 tbsp dried oregano
1 tsp smoked paprika
1 tsp chopped rosemary
6 garlic cloves, crushed
2 bay leaves
Season the rabbit legs. Melt the butter in a heavy-based casserole pan and sear the rabbit legs. Remove from the pan and drain
Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole, cover and cook gently until the meat falls freely off the bone.
Take out the rabbit and set aside. Boil the cooking liquor to reduce it to a sauce-like consistency (it will coat the back of a spoon). Adjust the seasoning and return the rabbit to the pot to warm through.
Take advantage of The Honours’ Le Petit Honours menu; a selection of classic Honours dishes to share and enjoy as small plates. Ideal if there are too many dishes that catch your eye. Choose any 3 dishes for £15.95.
Available: Monday to Thursday, 12pm to 2:30pm and 5:30pm to 10pm.