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 and cut it up, removing excess fat. After cutting and trimming it was 1580g, about 3.5 lb. Using an accurate scale, measure salt at 0.5% of this weight (7.9g). Place the rabbit pieces in an Emile Henry 2.4L braising pan with about 3/4 cup chicken stock, 1/2 onion sliced, the salt, a few grinds of pepper, a sprinkling of marjoram, a sprinkling of red pepper flakes, half a lemon cut in half and 3 sprigs thyme on top. Heat this gently on the stove 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.