Luxurious venison board with cured meats, cheeses, fruits, nuts, and honey for festive occasions.
# Components:
→ Cured Meats
01 - 4.2 oz sliced cured venison (venison bresaola or smoked)
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 - 1.75 oz dried figs, halved
10 - 1 oz dried cranberries
→ Nuts & Accompaniments
11 - 1.4 oz toasted walnuts
12 - 1.4 oz marcona almonds
13 - 2 tablespoons wildflower honey
14 - 2 tablespoons 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
# Method Steps:
01 - Place sliced venison, wild boar salami, and duck prosciutto attractively on a large wooden board or platter.
02 - Group the aged Comté, goat cheese, and blue cheese in separate clusters spaced evenly among the meats.
03 - Distribute red grapes, pear slices, dried figs, and dried cranberries throughout the board to fill spaces.
04 - Sprinkle toasted walnuts and marcona almonds around the platter for texture and flavor contrast.
05 - Place small bowls of wildflower honey, fig jam, assorted olives, cornichons, and pickled onions alongside.
06 - Arrange sliced baguette and seed crackers on the side or around the board for easy access.
07 - Add fresh herbs such as rosemary or thyme as a decorative and aromatic enhancement if desired.
08 - Serve immediately at room temperature to allow flavors to fully develop and enjoy.
