Preheat oven to 180 °C.
Rinse the rabbit, rub dry and cut into pieces. Place them in a roasting pan and evenly distribute the olives, rosemary, bay leaves, onion pieces and pine nuts in between. Sprinkle salt and pepper, pour oil over them and roast in the heated stove for about forty minutes. At regular intervals, keep adding wine and drizzle the rabbit pieces with the gravy.
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