Heat the butter and oil in a large casserole dish and add the bacon. Fry until the fat begins to run.
Roll the diced rabbit in the seasoned flour and add to the casserole dish. Brown on all sides.
Add the onion and celery to the pan and fry until the onion is soft. Dust in a little more flour and stir.
Turn up the heat and add the cider vinegar. Simmer for 3-5 mins then add the cider and bay leaves. Leave to simmer and cover with a lid. Cook gently for about 40 mins, until the meat is very tender.
Remove the meat from the pan, and boil the juices until reduced to the consistency you would like.
Take the pan off the heat and add the meat back into the sauce with the thyme. Let it sit in a warm place for a few minutes before serving.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.