Cut the rabbit into pieces, removing the fat and any small bones produced by the cutting.
Those who prefer can also add kidneys, liver, and the rabbit's head to make the dish even more flavorful.
Wash under running water, drain, and let it dry.
In a large pan, sauté the chopped onion until golden, 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, gradually adding the meat broth.
Now add the whole olives, pine nuts, garlic, bay leaf, stir and cook for another half hour, adding more broth if it dries out.
Shortly before finishing cooking, add a few more olives and serve the Ligurian-style rabbit hot.
Italia, Liguria
| Energy (kcal) | 135.26 |
| Carbohydrates (g) | 4.35 |
| of which Sugars (g) | 4.35 |
| Fat (g) | 6.64 |
| of which Saturates (g) | 1.51 |
| Protein (g) | 12.37 |
| Fiber (g) | 2.25 |
| Sale (g) | 0.15 |
