Soak the raisins in warm water.
Cut the rabbit into portions, wash and dry it.
Heat the Sandúa Extra Virgin Olive Oil in a casserole dish and sear the rabbit portions on a low heat.
Sprinkle with saffron and the flour. Add the white wine and boil until reduced.
Then add the stock, bay leaves, rosemary and thyme and the drained raisins.
Cover and simmer for 45 minutes.
Add the pine nuts, cook for a further 10 minutes, and serve.