Mountain River Venison | Shop | Terra Mare Prime
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  • Venison_Medallions.jpg
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Mountain River Venison

Racks and Portioned Medallions


  • Pictured 1st: 8 Rib Frenched Rack, 1.9-2.5lbs each, serves 4
  • Pictured 2nd: Medallions
  • Subtle delicate flavor, superb tenderness, and excellent nutritional qualities
  • Low in fat and cholesterol, but rich in iron and protein
  • Nature-farmed in the South Island of New Zealand
  • Grass fed, free of steroids and growth promotants
  • Under 30 months of age at harvest
  • Shipped frozen from Los Angeles

What People Are Saying

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1 total reviews
  • avatar


    on July 12, 2020
    Wonderful meal

    We have broiled two racks on separate occasions. Each time, I pulled the meat out of the broiler at 120 degrees internal temperature. Rest for 10 minutes. Outstanding at this medium rare finish. Love it!! One 2 1/2 lb. rack is plenty of meat for four people.

    15 votes  |  47%  |  53%
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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Herb & Mustard Crust Venison Rack

Mountain River Venison Mountain River Venison

Easy to make in any home kitchen with common ingredients. Enjoy this fresh, vibrant and flavorsome alternative to lamb.


  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 2 tsp thyme (minced)
  • 2 tsp rosemary (minced)
  • 2 cloves garlic (minced)
  • ¼ tsp salt.
  • ¼ tsp black pepper


  • 1 cup bread crumbs
  • 1 tsp fresh rosemary OR flat leaf parsley (minced)


  • 1 x 8 bone rack of Venison ribs
  • Roasting tray
  • Parchment paper
  • Oil


Preheat oven to 500 F. Place venison on a baking tray lined with parchment paper. Drizzle a small amount of oil on the parchment paper to further prevent the rack from sticking.

Mix together the crust ingredients and set aside.

Combine all marinade ingredients thoroughly in a bowl, then spread evenly over the top side of the rack.

Roast in the oven for-20 minutes.

Remove venison from the oven and carefully pat the crust mixture onto the marinade on the rack.

Roast for an additional 10 – 15 minutes until medium – rare and the crust is a golden brown.

Allow the meat to rest in a warm place for about 10 minutes. Then cut the rack between each bone for individual chops. Sprinkle with salt – our preferred salt of choice is Olsson’s Sea Salt Flakes. Serve with vegetables or a simple side salad.

Why Choose Mountain River Venison

To find out about Mountain River’s nature-farming techniques click here

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