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.