Rabbit pâté with rosemary

Hare Pâté with Rosemary, Savory and Wild

Beauharnais Hare Pâté with Rosemary is a French hare terrine containing about one-third hare meat, refined with cognac and rosemary. Not a mild liver pâté, but a robust terrine de lièvre au romarin, just as it is served in France during the game season.

Hare Pâté with Rosemary brings hearty game to the table: the terrine de lièvre au romarin by Beauharnais from Strasbourg in Alsace. Hare and rosemary are a classic pairing—the dark, lean game meat takes on a Mediterranean, resinous-fresh note from the aromatic herb, making it a savory appetizer for cool days.

Dark Game Meets Resinous Rosemary

The hare terrine has a robust and deep flavor, with the typical tangy aroma of hare. About 30% hare meat gives it character, while the 0.5% rosemary adds resinous, fresh needles on top, and the cognac provides a warming undertone. This is not a timid terrine, but one with a clear, bold signature.

It is hearty and dense; the pork liver makes it spreadable, while the herb keeps it vibrant. Strong, savory, woody. That is what game that smells of herbs tastes like.

If you like intense game pâtés, this is for you: hare is among the strongest game flavors, and the rosemary captures it elegantly without taming it. A terrine for those who like things hearty and honest and are not put off by a bold game flavor.

On Country Bread with Cornichons and Red Wine

Robust country bread or a fresh baguette serves as the perfect base for the hare pâté, paired with a few cornichons to balance the spice. On cool autumn and winter evenings, it is a hearty greeting from the French game kitchen. At Christmas, on a hunter's board, or as a gift for game lovers, it always strikes the right chord.

An aromatic pear and saffron chutney, which picks up on the herbal note, and a glass of robust red wine are its natural companions. On dark bread with lamb's lettuce, it becomes a hearty supper; on crackers, it makes a savory appetizer when guests arrive. A dollop of lingonberries or a few pickled onions add a fruity-tart counterpoint that balances the spice beautifully.

If you want to serve a small game platter, place it next to the Wild Boar Pâté with Lingonberries – bold next to fruity makes for a fine pair on the board.

French-Style Herb Terrines

Hare with rosemary is a classic of French country cooking: hearty game requires an herb that can keep up, and resinous rosemary does exactly that. This terrine brings that principle into a 180g jar, without any need for braising or larding. Rosemary and hare are familiar partners from Provence to Alsace, everywhere where cooking is bold and robust.

Behind the hare pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been collecting French classics for about 25 years. The terrines are produced in small workshops using regional recipes from across Alsace, Burgundy, and the Périgord, and the liver is processed fresh.

If you enjoy the robust varieties, you will find other terrines from Beauharnais in our shop – from venison pâté with porcini mushrooms to small wild boar pâtés. A little feast in a jar for game lovers.

A Sprig of Rosemary Sets the Tone for the Aroma

The terrine is at its best when slightly chilled; take it out of the refrigerator about 15 minutes before serving. It will then become spreadable, and the rosemary will come through beautifully. A sprig of fresh rosemary on the plate looks lovely and hints at the aroma to come. A glass of bold red wine on the side, and your winter evening is saved. Once opened, it will keep for a few days in the refrigerator.