Rabbit heart/kidney/liver paté made in minutes. Stirred up all the bits with a shallot, some garlic, and some salted herbs in a sea of ghee in a cast iron pan until pink inside. Threw in some rabbit bone broth, more ghee, seasoned to taste, blended it all up, potted in containers, cooled, and topped with a blend of ghee and duck fat. Finished by polishing off a jar, just me and my tablespoon. Four jars into the freezer, the rest into our bellies for the next week, or however long they last.