Maple Braised Rabbit And Carrots

• 1 whole rabbit cut into 8 pieces
• 1 tablespoon whole white peppercorns
• 1 tablespoon whole black peppercorns
• 1 cinnamon stick
• 3 cups water plus 3 cups ice
• 1/3 cup kosher salt, plus 2 teaspoons more for the flour
• 1/3 cup sugar
• 3 cups ice
• 1 cup flour
• 1 teaspoon ground pepper
• 3 tablespoons butter
• 5 cloves garlic, chopped
• 2 large shallots, peeled and sliced
• 1 cup dry white wine
• 1 cup chicken stock
• 2 cups peeled carrot in 1/2-inch slices
• 1/4 cup grade B maple syrup
• 8 fresh sage leaves

1. Is your rabbit cut up for you? If not, cut off the hoppers and the front legs (I do this with kitchen shears). Then remove the spine and portion the saddle into 4 pieces. There is a side flap that you can either leave loose (I do, I am lazy) or use to create a roll that you can secure with a toothpick.
2. Make the brine: Toast the peppercorns and cinnamon stick in a large saucepan for a few minutes until they are fragrant. Pour in the water, then add the salt and sugar. Bring it to a boil to dissolve the salt and sugar, then turn off the heat. Add the ice. Put the rabbit pieces in a large container and pour the cool brine over top. Refrigerate for several hours (this is a good morning task -- do the rest at dinner time)
3. Heat the oven to 325u0b0 F. Get out your biggest oven-ready skillet (alternatively, you can brown in a skillet and then move the rabbit to a baking dish). Mix the flour with the 2 remaining teaspoons of salt and the ground pepper in a shallow dish. Remove the rabbit from the brine and try to get most of the peppercorns off. Pat it dry, then dredge each piece in flour. Melt the butter over medium-high heat and then place the rabbit pieces in the pan. Don't overcrowd them -- you will likely need to do this in batches. Brown each piece on both sides until golden brown, then remove from the pan.
4. When all of the rabbit is browned, add the garlic and shallots to the pan and brown them for just a couple of minutes. Add the wine, then stock, and scrape all of the good stuff off the bottom of the pan. Allow this to simmer for 4 to 5 minutes.
5. Now add the rabbit back in with the liquids. Toss the carrots and maple syrup together, then position them amongst the rabbit pieces. Add the sage leaves, hit it with a bit more pepper, then cover the pan with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for 30 more. Finish the rabbit by turning the oven to 375u0b0 F and cooking for 10 more minutes. Then remove it from the oven and allow it to rest while you take eleventy billion pictures. Remove the sage leaves before eating.
6. That's all! Hippity, hoppity, dinner is ready!

whole white peppercorns, whole black peppercorns, cinnamon, water, kosher salt, sugar, flour, ground pepper, butter, garlic, shallots, white wine, chicken stock, peeled carrot, maple syrup, sage

Taken from food52.com/recipes/16750-maple-braised-rabbit-and-carrots (may not work)