A luxurious board combining cured venison, aged cheeses, fresh fruits, nuts, and savory bites.
# What You'll Need:
→ Cured Meats
01 - 4.23 oz sliced cured venison (e.g., venison bresaola or smoked venison)
02 - 2.82 oz wild boar salami
03 - 2.82 oz duck breast prosciutto
→ Cheeses
04 - 3.53 oz aged comté, sliced
05 - 3.53 oz goat cheese log, sliced
06 - 2.82 oz blue cheese, crumbled
→ Fresh & Dried Fruits
07 - 1 small bunch of red grapes
08 - 1 small pear, thinly sliced
09 - 1.76 oz dried figs, halved
10 - 1.06 oz dried cranberries
→ Nuts & Accompaniments
11 - 1.41 oz toasted walnuts
12 - 1.41 oz marcona almonds
13 - 2 tbsp wildflower honey
14 - 2 tbsp fig jam
15 - Cornichons and pickled onions, to taste
16 - Assorted olives
→ Bread & Crackers
17 - 1 fresh baguette, sliced
18 - 3.53 oz artisanal seed crackers
# How to Make It:
01 - Artfully place the cured venison, wild boar salami, and duck breast prosciutto on a large wooden board or serving platter.
02 - Create separate clusters of the aged comté, goat cheese, and blue cheese evenly spaced between the meats.
03 - Fill the gaps with red grapes, sliced pear, halved dried figs, and dried cranberries to add color and texture.
04 - Distribute toasted walnuts and marcona almonds evenly around the board for crunch and richness.
05 - Place small bowls containing wildflower honey, fig jam, assorted olives, cornichons, and pickled onions around the platter.
06 - Arrange sliced fresh baguette and artisanal seed crackers alongside or around the platter for convenient serving.
07 - Optionally garnish with fresh herbs like rosemary or thyme to enhance visual appeal and aroma.
08 - Serve immediately at room temperature for optimal flavor and texture.
