Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     legs of rabbit
  1                     saddle of rabbit -- cut in half~
                        butter
  2        tablespoons  shallot -- chopped
  250            grams  spinach -- picked and washed
  2                     more tbsp shallot -- chopped
  100      milliliters  port
  125      milliliters  chicken stock
  50             grams  cranberries
  125      milliliters  whipping cream
                        sugar -- if required

Preparation:

Saute the rabbit for 15 minutes. Meanwhile cook the spinach in butter with the shallot and keep warm. Cook the remaining shallot in a little butter, add the port and reduce by half and then add the stock and cream. Simmer until thickened, add the cranberries and cook. To serve, pile some spinach on each plate, top with the rabbit and spoon the sauce around the edge.

Nutritional Information:

539 Calories (kcal); 48g Total Fat; (76% calories from fat); 11g Protein; 22g Carbohydrate; 172mg Cholesterol; 1382mg Sodium