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