Ligurian-Style Rabbit

Ingredients

Begin by cutting the rabbit into at least a dozen pieces (if not already pre-cut).
In a large, heavy-bottomed skillet or Dutch oven, heat the extra virgin olive oil over low heat. Add the chopped onion and garlic, cooking gently until softened and translucent.
Add the rabbit pieces and brown them evenly on all sides. Stir in the bay leaves, thyme, and finely chopped rosemary.
Continue cooking until the meat takes on a rich golden color.
Cook for a few more minutes, then pour in the red wine. Allow the alcohol to evaporate completely, then stir in the Taggiasca olives.
Add the pine nuts and stir well to combine. Cover the pan with a lid and simmer over low heat for about 1 hour, or until the rabbit is tender and the meat easily pulls away from the bone. Occasionally add a ladle of warm broth to keep the pan moist as it simmers. Season with fine salt to taste.
Plate the rabbit, spooning a generous amount of the pan juices and aromatics over the top. Serve warm and enjoy!