To joint the rabbits, cut the hind quarters away from the body and separate the legs. Halve the leg joints. Cut the body horizontally through the backbone into two portions, stopping at the rib cage. Cut lengthways through the breastbone and divide the ribcage section in half. Flour and season the rabbit joints generously.
Add a tablespoon (20g) of the butter to a very large saucepan with a drizzle of olive oil to stop the butter from burning. Add the rabbit joints and fry for 5 minutes until nice and browned then remove from the pan. Add the onions and bacon and fry until brown.
Add the rabbit back to the pan along with the finely chopped garlic and thyme and cook for a further 2 minutes. Then add about half of the chicken stock and simmer gently for 40 minutes. Once simmered turn off the heat and let the mixture cool down completely.
Put the flour, salt and butter in a bowl and run between your fingers to breadcrumbs consistency. Then stir in (use a knife) a little water until the mixture becomes dough. Wrap in clingfilm and chill for 20 minutes in the fridge.
Roll pastry flat, use half to line the bottom of a pie dish. Fill with rabbit filling, cover with the other half of the pastry then brush with milk. Bake at 190 degrees C for 20-25 minutes.