Lightly coat the rabbit pieces in seasoned flour.

Heat the butter and olive oil in a large pan or Dutch oven over medium-high heat.

Fry the rabbit pieces until golden brown on all sides. Remove from the pan and set aside.

Add the small onions and diced bacon to the pan.

Fry until the onions are colored and the bacon is crispy.

Pour in the dry white wine and water.

Add the tomato paste, stirring to combine and lift any browned bits off the bottom of the pan.

Add the thyme sprig, bay leaf, crushed garlic, and extra black pepper.

Return the rabbit pieces to the pan.

Cover the pan and simmer for about 1 hour, or until the rabbit is tender.

While the rabbit is simmering, toss the button mushrooms in a separate pan with a little extra butter and oil.

Sauté the mushrooms for a few minutes until softened and lightly browned.

Add the sautéed mushrooms to the rabbit stew for the last few minutes of cooking.

Remove the thyme sprig and bay leaf before serving.

Serve the rabbit, mushrooms, onions, and sauce hot, sprinkled with chopped fresh parsley.