A refined board of cured venison, assorted cheeses, fresh and dried fruits, nuts, and savory accompaniments.
# What You Need:
→ Cured Meats
01 - 4.2 oz sliced cured venison (e.g., venison bresaola or smoked venison)
02 - 2.8 oz wild boar salami
03 - 2.8 oz duck breast prosciutto
→ Cheeses
04 - 3.5 oz aged comté, sliced
05 - 3.5 oz goat cheese log, sliced
06 - 2.8 oz blue cheese, crumbled
→ Fresh & Dried Fruits
07 - 1 small bunch red grapes
08 - 1 small pear, thinly sliced
09 - 1.8 oz dried figs, halved
10 - 1.1 oz dried cranberries
→ Nuts & Accompaniments
11 - 1.4 oz toasted walnuts
12 - 1.4 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 - 3.5 oz artisanal seed crackers
# How to Make:
01 - Artfully place the sliced cured venison, wild boar salami, and duck breast prosciutto on a large wooden board or platter.
02 - Arrange aged comté, goat cheese, and crumbled blue cheese in separate groupings spaced evenly between the cured meats.
03 - Fill remaining spaces with bunches of red grapes, pear slices, dried figs, and dried cranberries.
04 - Evenly distribute toasted walnuts and marcona almonds around the platter for added texture and flavor.
05 - Place small bowls containing wildflower honey, fig jam, olives, cornichons, and pickled onions around the board.
06 - Serve with sliced fresh baguette and artisanal seed crackers around or on the side of the platter.
07 - Optionally garnish the platter with fresh herbs such as rosemary or thyme for a festive presentation. Serve immediately at room temperature.
