Rabbit terrine with wild thyme

How can you find, in the same jar, a heritage of charcuterie tradition and a savory taste of the countryside? The answer lies at the heart of a verrine of Hénaff rabbit terrine with wild thyme.

In grandma’s kitchen. Serpolet is also known as wild thyme. It gives rabbit terrine its unique aromatic flavor. Hénaff combines it with a hint of garlic, white wine and Armagnac to take us back to the world of old-fashioned civets and grandma’s good cooking.

For lovers of delicate meats. There’s no doubt that even the most discerning palates will be delighted by this skilfully balanced blend of rabbit and pork meat. They can perfect this combination by spreading it on a nice slice of wholemeal bread and adding an onion chutney. A few curly salad leaves and a handful of crushed walnuts add an exquisite finishing touch.