Video: Ten Minute Brief

Mountain River Venison In Ten Minutes

From our farms to your table, chef Graham Brown and others help you understand the Mountain River Valley brand story.

Graham Brown is one of New Zealand's most internationally respected chefs. Travelling the world, teaching, competing and creating for the past two decades, Chef Brown has worked alongside some of the great culinary luminaries.

The New Zealand Venison Industry

Key Takeout Points from Video.

New Zealand’s population of just over 4.5 million the people place high value on freedom and the natural environment.

New Zealand enjoys a temperate climate being generally mild benefiting from long sunshine hours. The climate provides ideal farming conditions well-suited to deer.

The result of the hard work and ingenuity, there is a new generation of deer which produces a mild tender venison - farm-raised venison, with a melt in your mouth texture and a superbly subtle taste - a new red meat with a guilt-free nutritional profile.

Right from the early stages of the beer industry we've rejected the use of any form of growth promotants or steroids.

It’s an industry based on wide open spaces, on grass, on natural feeding. And that is an environment that the animals have have adapted to very easily and very well.

During processing government veterinarians and inspectors ensure that stringent health and hygiene criteria are met, supporting quality, food safety and hygiene programs.

Quality on the farm translates into quality on the plate. Naturally lean New Zealand venison is becoming the protein of choice for health-conscious consumers. Nutritionists have hailed it as the ideal red meat. But health benefits alone are not what has excited chefs, food critics and consumers alike - the versatility of New Zealand venison has inspired rave reviews from chefs who relish creating new cuisines.