What happens when you bring the people behind New Zealand venison face-to-face with American chefs? New relationships are formed, perceptions change, and venison finds its way onto restaurant menus! In September, Glen Whyte traveled across the United States with D'Artagnan sales specialists, connecting directly with chefs and sharing the people, farming practices, and care behind New Zealand Cervena venison. The timing couldn't have been better, with American restaurants prep

Imagine stepping back more than 1,000 years into a Viking banquet hall, where guests are welcomed by name and homeland, tables are thumped, and cheers echo around the room. Welcome to Aifur Restaurant & Bar, in Stockholm's historic Old Town — where Mountain River Venison has earned a place at the Viking table!

From a small-town restaurant with a closely guarded secret to one of Sweden's most spectacular concert venues, Mountain River Venison is winning over chefs, delighting diners and building a growing reputation. Mikael Granberg, from Mountain River AB in Sweden, recently shared some wonderful feedback from customers that gives our Mountain River Community plenty to celebrate!

A shiny earthworm, hungry soil microbes and a surprising lesson about grazing rotations — sometimes the smallest clues reveal the biggest opportunities for better farming. On 1 July 2026, Mountain River's Regenerative Agriculture Pilot Group gathered at Edendale Farming in Alford Forest, Canterbury, for its third farmer workshop, facilitated by Jules Matthews.

An exciting step forward for the future of New Zealand deer farming — the deer have arrived at Lincoln University!