Community News

Henning Kvick is crazy about meat. Take one look at his Instagram account and it’s an endless array of different cuts, recipes, and anecdotes about his experiences with the food he loves. And now, he’

Have you ever wanted a fun and simple set of instructions for cooking Mountain River venison? Brush with oil Also your pan or grill Sear it hot and short And turn for a criss cross patter Don't forget

You may remember last year when David and Ellie Morgan of Raincliff station, as well as Glen Whyte from Whyte Farming, trekked over to the land of the free and home of the brave to spread the word a

With over 14 years experience, some of which spent working alongside world renowned French chefs at Michelin-starred restaurants, Chef Addison Liew brings his love for French cuisine to the tables of

It’s that time of year again - when we embark on a farmer sales tour of the USA. This September, Glen Whyte of Whyte Farming and David Morgan of Raincliff Station will be heading off to the USA for tw

We’ve had Chef Yu here in New Zealand in March, and then during April, Chef Graham Brown completed a trip to Shanghai to spread the good word - along side Hunter McGregor - to introduce new customers

During his visit in March, Chef Alan Yu was treated to a helicopter flight to take in the quintessential stunning scenery of the South Island. The group finished the trip with a scrumptious barbecue

Ski Time is a restaurant, accommodation and conference centre in the heart of Mount Hutt, Methven. On January 29th they hosted ‘A Local Graze’ - an event featuring some of the most delicious local pro

Rob Millar, who has a BCom in Agriculture, is our Deer Supply Manager based out of Methven, Canterbury. A typical week involves visiting and being in contact with suppliers, organising stock numbers f

This film is part of the New Zealand Inside Stories series profiling our amazing food and beverages. Featuring local and global chefs, food and wine producers and food entrepreneurs all talking about

The Mountain River Community is a community of suppliers, customers and those in-between, collaborating on and about all things Mountain River Venison. Our goal is to grow stronger relationships acros

A lot of activity has been happening in the world of social media and we thought we’d share just a few little snapshots of how venison lovers have been sharing their passion for our product. Venison

The enthusiasm for Cervena venison in the American market hasn’t let up at all, as Angus Cleland found out when he met with 15 plus distributor sales representatives recently in Fort Lauderdale, Flori

After an impressive and dedicated career building and working for Mountain River, Ian Stewart has chosen to retire from his role as General Manager of Mountain River Processors. Ian is well respected

Congratulations to Adam and Sharon Waite of Northbank Station, the deer farm surrounding the Mountain River plant, for receiving industry recognition this month for their on farm environmental work.

Chef Alan Yu visited two farms during his visit in March to get a great kiwi experience of what farm life is like in New Zealand. Firstly at Northbank Station in Canterbury, Alan met with Adam Waite

We are happy to report that Chef Alan Yu, joined by Hunter McGregor, arrived in Christchurch mid last week and their visit to New Zealand took off with a good start - culminated in a successful event

Hamish and Anna Orbell of Clayton Station recently arrived back from their sales tour to the United States. They met with numerous sales reps and chefs, all in the name of promoting and representing M

Exciting times for New Zealand venison making it in the United States. In September, Andy Keating (of Wakaepa farm) and Hamish and Anna Orbell (of Clayton Station) are embarking on a sales tour of the

You may be wondering, is this Community News or a post that should sit on the Chef's Table? Here in New Zealand the meat pie is an important part of our culture and, yes, sometimes they're made by a c