Rabbit Stew with Kalamata Olives

Serves 4

A step by step guide to cook your rabbit stew.  Bon apetito!

3 tbsp plain flour
2 tsp dried thyme, or 2 tbsp chopped fresh thyme leaves,
Sea salt and freshly ground black pepper,
15g butter,
2-3 tbsp sunflower oil,
1 large rabbit from Zammeats,
6 rashers pancetta from Zammeats Delicatessen, cut into squares
2 onions, chopped
500ml balsamic vinegar
300ml oz chicken or vegetable stock
2 bay leaves
350g carrots, peeled
150g frozen peas
5 garlic cloves finely chopped
Few springs of rosemary chopped
70g kalamata olives from Zammeats Delicatessen
200 ml good quality full bodied red wine