Carve the rabbit into pieces, put the liver and kidneys aside. Peel and finely chop the onion and garlic clove. Sauté in a little oil in a heavy saucepan together with the pine nuts.
Add the rabbit pieces and brown on all sides over high heat. Lower the temperature. Add the bay leaf, rosemary, thyme and salt, stir well and braise for 1 minute.
Pour the wine and braise the meat with the lid closed for a good 15 min, until the wine is completely reduced. Add 1 ladle of beef broth, the olives, and the liver and kidneys. Simmer gently for another 40 to 50 min on lowest heat.
Either bring the liver and kidneys to the table separately or possibly grind them up and stir them into the sauce.
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