This traditional French country terrine is made from hare meat and a sage-seasoned meat mixture, offering a sophisticated yet rustic herbal flavor profile. The terrine was developed in collaboration with Mons Fromager Affineur and top chef Stéphane Ribière, making it an exceptionally gastronomic yet approachable delicacy.

This terrine draws on the classic French charcuterie tradition, where the meat is slowly cooked to succulence and carefully seasoned to preserve the inherent character of the ingredients. The result is rustic yet balanced – exactly what one would expect from a French terrine.

The texture is firm yet succulent, combining the refined gaminess of hare with the aromatic, slightly peppery herbiness of sage. Serve with toasted country bread, pickled vegetables, and mustard; a light red wine, such as Pinot Noir, or a dry farmhouse cider pairs exceptionally well as a beverage.