Carve the rabbit into pieces. Quarter the onion, chop the garlic and sauté in olive oil together with the pine nuts and the rabbit pieces.
Reduce the temperature, add thyme, rosemary and bay leaf.
Salt and season with pepper. Sauté for a few minutes.
Pour in wine and saute with the lid closed for another 15 min. until the wine has reduced. Add the beef broth and simmer on low heat for another 40 to 50 min.
At the end add the olives.
Serve with bread.
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