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James's Rabbit Wilted Spinach Cranberry Sauce

2 x Legs of rabbit
1 x Saddle of rabbit, cut in half
    Butter
2 tbl Shallot, chopped
250 gm Spinach, picked and washed
2 x More tbsp shallot, chopped
100 ml Port
125 ml Chicken stock
50 gm Cranberries
125 ml Whipping cream
    Sugar if required

 Method :
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.