Rabbit meat ground with foie gras and rolled into collard greens. This was gently poached in rabbit bouillon. Also in the bowl were kidney and liver roasted over the embers with herbs. Most of the herbs, leaves, flowers, and tips were wild and foraged, everything else came from White Crane Springs community ranch. Our waiter poured in a reduction made from rabbit bones slowly roasted over the embers of the hearth. This was a gamey, buttery chunk of meat that was enhanced by the vegetables and the subtle depth from the hearth.