Cut the rabbit into 8 to 10 parts, rinse under running water and pat dry. Finely chop the rabbit liver and set aside. Peel and squeeze the garlic.
Heat the oil in a roasting pan and fry the rabbit vigorously. Add the garlic with rosemary and sage. Add the liver. Deglaze with the wine, season with salt and pepper and cook covered for 45 minutes. Then add tomatoes, olives and pine nuts and let simmer for another 45 minutes.