# 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 clean deer antlers (optional) on a large wooden board or platter to serve as a centerpiece.
02 - Neatly fan out venison salami, smoked elk sausage, and wild boar prosciutto around the antlers.
03 - Place aged cheddar, smoked gouda, and blue cheese in separate clusters, leaving space between each.
04 - Distribute dried figs, mixed nuts, cornichons, and seedless grapes in the gaps between meats and cheeses.
05 - Spoon wild berry jam and whole grain mustard into small ramekins and set them on the board.
06 - Place sliced baguette and rustic crackers on one side or in a basket adjacent to the board.
07 - Garnish with fresh rosemary sprigs for aroma and visual appeal, then serve immediately.
