# Components:
→ Game Meats
01 - 4.2 oz venison salami, thinly sliced
02 - 4.2 oz smoked elk sausage, sliced
03 - 3.5 oz wild boar prosciutto, torn into pieces
→ Cheeses
04 - 3.5 oz aged cheddar, cubed
05 - 3.5 oz smoked gouda, sliced
06 - 3.5 oz blue cheese, crumbled
→ Accompaniments
07 - 3.5 oz dried figs, halved
08 - 2.8 oz mixed nuts (hazelnuts, walnuts, almonds)
09 - 2.1 oz cornichons or small pickles
10 - 2.1 oz whole grain mustard
11 - 5.3 oz seedless grapes, washed
12 - 2.1 oz wild berry jam
→ Breads and Crackers
13 - 1 small baguette, sliced
14 - 3.5 oz rustic crackers
→ Garnish
15 - Fresh rosemary sprigs
# Directions:
01 - Arrange the deer antlers, if used, on a large clean wooden board or platter to create an eye-catching centerpiece.
02 - Fan out the venison salami, smoked elk sausage, and wild boar prosciutto neatly around the centerpiece.
03 - Cluster each cheese variety separately on the board to allow distinct tasting areas.
04 - Fill the gaps with dried figs, mixed nuts, cornichons, and seedless grapes for varied texture and flavor.
05 - Spoon wild berry jam and whole grain mustard into small ramekins and place them attractively on the board.
06 - Arrange slices of baguette and rustic crackers to one side or in a basket next to the board.
07 - Decorate with fresh rosemary sprigs to enhance aroma and visual appeal, then serve immediately ensuring easy access to all components.
