Rabbit with raisins and pine nuts

Instructions
Cut the rabbit into pieces and place them in a saucepan, bring to a boil half a liter of red wine with a bay leaf, two of sage, a sprig of rosemary, half a onion, half a stalk of celery, a small carrot and a pinch of pepper. Withdraw the pan from the heat and when the liquid is almost cool, pour it on the rabbit and leave to marinate for at least 6 hours. After this time, drain it. In a pan, in melted butter with three oil spoons, sauté the pieces of rabbit. Brown them and pour a few tablespoons of filtered marinade liquid. Add it for the whole time of cooking as the bottom dries. Add salt to taste. In a small saucepan, over low heat, mix three tablespoons of vinegar with a spoonful of sugar and when it is browned, add the pine nuts and the soaked in warm water and squeezed raisins. Pour the mixture over the cooked rabbit.