Directions

1. Preheat oven to 180°C / 350°F.
2. In a large ovenproof skillet that has a lid, heat the oil over medium heat and brown the rabbit pieces lightly on each side. Season with salt and pepper and set aside on a large platter.
3. Wipe the fat from the skillet and return it to the stove. Add the sugar and flour and stir to combine.
4. Deglaze with the vinegar, add the stock and bring to a boil, whisking constantly until the sauce is thick and smooth.
5. Return the rabbit pieces to the pan, add the raisins and return to the boil.
6. Cover and place in the preheated oven for 30 minutes.
7. Add the pine nuts and continue baking for 10 minutes.
8. Garnish with parsley and serve.