A delightful flavour for a roast young rabbit! Preparation time, 50 minutes; Cooking time, 2.5 hours. Serves 6-8

For this dinner I started with a large-sized young rabbit, 5 months old, and cut it up, removing excess fat. After cutting and trimming it was 2200 g, about 4 lb. I rubbed the pieces with a mixture of a heaping teasoon of French Dijon mustard, two pressed garlic cloves, a couple sprinkles of herbes de Provence, and lest rest, wrapped up, in the refrigerator until cooking time. Place the rabbit pieces in an Emile Henry 2.4L braising pan with about 1/4 cup white wine and 1/4 cup water. Heat this gently on the gas cook top while oven is heating up to 325F with convection. When the broth begins simmering, cover the pot with foil then the lid. Place in the oven for about 2.5 hours or until tender.