For the brine: Bring a gallon of water to just under a boil in a large pot, then remove from heat and add the salt, sugar, miso paste, bay leaves and scallions and stir until the salt, sugar and miso paste are fully dissolved. Let the brine cool completely, about 1 hour, then add the rabbit to the brine. Refrigerate, with the rabbits fully submerged, for 24 to 36 hours.
For the mushroom glaze: Combine the mirin, mushroom powder, white soy sauce, vinegar, fish sauce, scallions, ginger and 2 cups water in a medium sauce pot. Bring to a simmer and continue to cook until the liquid reduces by half, about 1 hour. Turn off the heat and set aside.
For the root vegetables: Preheat the oven to 350 degrees F. Combine the beets, carrots and onions in a mixing bowl and sprinkle with salt and pepper, then drizzle with the olive oil. Add the herbs to the vegetables.
Pour the seasoned vegetables and herbs onto a sheet of aluminum foil, then fold into an envelope, crimping the sides well. Bake until the vegetables are tender all the way through, about 45 minutes. Remove the herbs if desired.
For the roasted rabbit: Preheat the oven to 350 degrees F. Remove the rabbits from the brine, pat dry and sprinkle gently with salt and pepper.
Heat 1 or 2 large cast iron pans on the stovetop. (You don't want them to crowd the pan.) Add a layer of canola oil the pans and sear the rabbits on each side until they are lightly browned.
Transfer the rabbits to the oven and cook, basting the rabbits with the mushroom glaze every 10 minutes, until an instant-read thermometer inserted into the leg (but not touching the bone) registers 155 degrees F, about 40 minutes. Let the rabbits rest on a wooden cutting board 5 minutes. Carve the rabbits and serve, drizzled with the mushroom glaze, with the roasted root vegetables.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Easy Bistro, Chattanooga, TN