2 whole rabbits, weighing 3 lbs. each (Debone the legs, thigh and saddle. Use the rest to make rabbit stock)
1 lb. mushrooms, cut in quarters
2 tbsp. shallots, chopped
1/2 c. Madeira
1 c. rabbit stock
Salt and pepper to taste

Lightly salt and pepper the rabbit parts and then flour. In a large skillet with some oil on high heat, brown the rabbit on all sides. Add mushrooms and shallots. Deglaze with Madeira and add the stock. Place in the oven at 450 degrees for 30 minutes. Take out the saddle after 15 minutes in order not to overcook it. After 30 minutes, return the saddle to the skillet to reheat before serving.