Coat rabbit portions in a mixture of flour, thyme, salt, and pepper in a freezer bag.
Fry rabbit in melted butter and oil until golden-brown, then place leg portions into a casserole dish.
Set saddle pieces aside and preheat oven to 170°C.
Fry bacon until browned and add to the casserole dish.
Soften chopped onions in the pan, then add to casserole with any remaining seasoned flour.
Deglaze the pan with half the cider, then pour into casserole with remaining cider, stock, and bay leaves.
Cover and bake for 45 minutes, then add saddle pieces and carrots.
Return to oven for 1 to 2 hours, checking every 30 minutes until meat is tender.
Skim fat, reduce liquid on the hob for 5 minutes, stir in peas for 3 minutes, season, and serve.