We wanted to share this Mountain River Venison 'Farm To Chefs Plate' story from Selwyn District in the South Island of New Zealand.
In just over two minutes we travel from the Whyte Farming Company, to Mountain River Venison, onto Merchant Of Venison and then to the Black Door Bar and Eatery restaurant in Selwyn. Thank you to Selwyn District for making this available. Selwyn stretches across the great Canterbury Plains and is bounded by the Rakaia and Waimakariri Rivers, with Arthur’s Pass National Park in the Southern Alps to the west and the Pacific Ocean to the east.
We'll let those in the video tell their story.
Black Door Bar And Eatery
My name is Jordy and I am a chef at Black Door Bar and Eatery. I've been here for the last four years and currently I'm the head chef. The dish is called Grilled Venison Denver Legs. All the flavours from each and every accompaniment make a good combination.
The horseradish cream will cut through the meat's sweetness. At the same time the potato gratin will give you good starch stuff that goes with this meat. So including brickolini, that is a combination of veg, starch, and protein.
The deer is nice and tender, and flavour-wise it's nice and juicy, while it is cooked off.
My favourite is venison actually, so I just love it.
Whyte Farming Company
Glenn Whyte: I'm a third generation farmer - both my grandfather and my father farmed deer as well. We finish 1100 deer each year to supply to Mountain River.
Mountain River Venison
Rob Millar, Supply Manager at Mountain River: Mountain River is a specialist venison processor based at Rakaia in Canterbury. "G'Day mate" says , Rob, as a deer wanders up to him.
It is very important for us to see locals supporting the product. That's very important for our supplier/producers to see. They take a lot of pride in seeing their products on the restaurant menus, both within the Selwyn District and throughout the rest of the country.
Merchant Of Venison
James Petrie provides Black Door Eatery and Bar with venison: Chef Jordy is using Mountain River Cervena rump, which is a part of the Denver leg. Because we supply him with all the rumps, he has a consistent steak every time. Chefs know exactly how to treat it, how to prepare it, and how to cook it.