Braised Rabbit With Pickled Carrots

Name: Braised Rabbit With Pickled Carrots
Ingredients: For the carrots; 1 cup red wine vinegar; 1 cup sugar; ½ teaspoon salt; 16 baby carrots; For the rabbit; 4 rabbit legs, thighs attached; Salt and freshly ground pepper; 2 tablespoons olive oil; 3 slices bacon; ½ medium onion, coarsely chopped; 2 celery stalks, coarsely chopped; 2 plum tomatoes, coarsely chopped; 1 cup mushrooms, coarsely chopped; 1 thyme sprig; ¼ rosemary sprig; 2 parsley sprigs; 1 tablespoon dijon mustard; 2 cups dry white wine; 2 quarts chicken stock or low-sodium broth