Coat rabbit pieces in a bowl of seasoned flour.
Brown rabbit in oil in a casserole dish and set aside.
Fry bacon in the same casserole until the fat is released.
Stir in onion, garlic, and thyme until vegetables soften.
Add morels with their liquid and wine, then reduce by half.
Pour in beef stock and bring the mixture to a boil.
Return rabbit to the pan and season with salt and pepper.
Cover and simmer gently for 1 to 1.5 hours until tender.
Boil potatoes in salted water for 15 minutes until tender.
Drain and dry potatoes over low heat for 15 seconds.
Mash potatoes with olive oil and butter until smooth.
Serve rabbit stew over the mash and garnish with parsley.