Divide the rabbit, if not already done, into 6 portion pieces of as equal size as possible. Preheat the oven to 160 degrees (gas mark 1). Remove the skin from the onions and cut them into thin rings. Remove the skin from the garlic and cut into thin slices.
In a roasting pan, heat the olive oil. Sear the rabbit pieces on all sides over high heat, season heartily with salt and season with pepper, remove from the roaster and set aside. Saute the onion rings in the remaining drippings over low heat until translucent and remove half of them. Place the rabbit pieces in the roasting pan on top of the onions. Mix the garlic with the remaining onions and spread evenly on top.
Put the roaster in the oven (center) with the lid closed and roast everything together for about 20 minutes. In the meantime, mix saffron and white wine and pour it over the rabbit pieces, sprinkle the raisins on top and cook everything together for another 25 minutes.
Serve with white country bread.
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