Preheat the oven to 200 °C. Rinse the rabbit, pat dry and rub with salt.
Put the oil in a suitable roaster form and heat in the oven. Place the rabbit in the hot oil and roast for about 90 minutes. At the beginning turn it several times to the other side.
Once the rabbit is evenly browned on all sides, add the chilies, bay leaves, sage leaves, and pine nuts to the roasting pan form. Keep basting the rabbit with the balsamic until the end of the cooking time, until the vinegar is used up.
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