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    Chef Inpirations

    Choose a Chef Inspiration
    Discover More 

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    Chef Matt Lambert, The Musket Room, New York: Gin Infused

    Chef Paul Jobin cooking at Mt Hutt Station, New Zealand

    Chef Parke Ulrich, Waterbar Restaurant, San Francisco, in NZ

    Chef Todd Gray, Equinox Restaurant, Washington D.C, in NZ

    Chef Matt Lambert, The Musket Room, New York: Meringue

    Chef Jacob Brown, The Larder, Wellington, New Zealand

    Chef Graham Brown, The Cookhouse & Cervena Exec Chef

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    Chef Brad Farmerie & Heidi Skolnik
     

    Chef Brad Farmerie of PUBLIC Restaurant in New York and nutritionist Heidi Skolnik make these key points in the video below:

    • Venison is full of nutrients, low fat and there are endless ways to prepare it.

    • The venison is farm raised in NZ, grass fed, and one of the most popular dishes at this Soho hotspot.

    • It is going to be a rock star! The new "IT" food. He prepares and serves about 10,000 portions each year.

    • A nutrient powerhouse: less calories, less fat and more nutrients.

    Chef Brad Farmerie of PUBLIC Restaurant, New York

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