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

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