Preparation

1. 1

   Step 1 of 7: Cut the rabbit into pieces, removing the fat as well as any small bones produced by cutting.

2. 2

   Step 2 of 7: Those who prefer may also add the kidneys, liver and head of the rabbit, to make the dish even tastier.

3. 3

   Step 3 of 7: Wash under running water, drain it and let it dry.

4. 4

   Step 4 of 7: In a large pan, brown the chopped onion, then add the rabbit pieces and brown them over high heat.

5. 5

   Step 5 of 7: Add the red wine and let it evaporate. Salt and cook over medium heat for 30 minutes, adding the meat stock little by little.

6. 6

   Step 6 of 7: 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.

7. 7