Rabbit Ligurian-style

Cut the rabbit into pieces, removing the fat as well as any small bones produced by cutting.

Those who prefer may also add the kidneys, liver and head of the rabbit, to make the dish even tastier.

Wash under running water, drain it and let it dry.

In a large pan, brown the chopped onion, then add the rabbit pieces and brown them over high heat.

Add the red wine and let it evaporate. Salt and cook over medium heat for 30 minutes, adding the meat stock little by little.

Now add the whole olives, pine nuts, garlic and bay leaf, stir and cook for another half hour, adding more stock if it dries out.

Shortly before the end of cooking, add a few more olives and serve the rabbit Ligurian-style hot.