Heat butter and oil in a pan and brown meat over medium heat, turning occasionally.
Remove from pan and keep warm.
Pour in the onion and bacon and sauté them over low heat, stirring occasionally, for about 10 minutes.
Sprinkle in the flour and stir well.
Pour in the cider and broth gradually and bring to a boil.
Return the meat to the pan, add the mushrooms, thyme and lemon, and salt and pepper to taste.
Cover the pan and cook over low heat for 1 hour or until the rabbit is tender.
Discard the thyme sprig and lemon peel, adjust the seasoning and serve the cider rabbit immediately.