An elegant platter featuring cured venison, artisan cheeses, fruits, nuts, and gourmet touches for festive occasions.
# Components:
→ Cured Meats
01 - 4.2 oz sliced cured venison (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 cheese, sliced
05 - 3.5 oz goat cheese log, sliced
06 - 2.8 oz blue cheese, crumbled
→ Fresh & Dried Fruits
07 - 1 small bunch of 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
# Directions:
01 - Artfully lay sliced cured venison, wild boar salami, and duck breast prosciutto on a large wooden board or platter.
02 - Place the sliced comté, goat cheese, and crumbled blue cheese in separate clusters interspersed between the meats.
03 - Fill the gaps with red grapes, thinly sliced pear, dried figs, and dried cranberries for color and sweetness.
04 - Evenly distribute toasted walnuts and marcona almonds around the board for crunch and flavor contrast.
05 - Place small bowls with wildflower honey, fig jam, assorted olives, cornichons, and pickled onions on the platter.
06 - Arrange sliced baguette and artisanal seed crackers alongside or surrounding the board.
07 - Optionally garnish with fresh herbs such as rosemary or thyme. Serve immediately at room temperature.
