Terrine made using hare meat and Marc de Bourgogne
A terrine for game lovers
Serving suggestion : serve as an entrée with a robust wine like a Julienas 2002. Serve chilled and conserve in a cool place after opening.
pork meat, hare meat (25%), poultry liver, fresh eggs, milk, white wine, salt, Marc de Bourgogne, scallions, natural spices, garlic, black pepper, dextrose, laurel and thyme natural flavors, carrots, thyme, laurel.
With this product, we recommend :