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  • Venison_Medallions.jpg
  • Venison_Rack_Ingredients.jpg

Mountain River Venison

Racks and Medallions

$19.95

  • Pictured 1st: 8 Rib Frenched Rack, 1.9-2.5lbs each, serves 4
  • Pictured 2nd: Medallions
  • Shipped frozen from Los Angeles
  • 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
  • Flat rate shipping for orders of any size within California $29.95 | Outside California $39.95
  • Free Delivery to majority of LA & OC areas - see shipping information below

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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

Mountain River Venison

Mountain River Venison

Mountain River Venison are a specialist producer of New Zealand Venison, based at Rakaia, mid-Canterbury on the South Island of New Zealand. Operating under the world’s strictest processing hygiene and sanitation standards, Mountain River is able to provide premium venison worldwide all year round.

Deer are free to roam and enjoy a nutrient rich grass fed diet, only supplemented during the colder months with natural feed (hay and silage). As natural foragers and efficient converters of food to fuel, the deer remain lean and healthy without adding fat intra-muscularly. This ensures pasture to plate quality.

Nutritionally, Mountain River Venison is a great alternate to other meats, as it is low in fat, calories, and cholesterol without compromising on taste. High in iron and zinc, it is one of the healthiest red meats available today.

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.

Marinade

  • 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

Crust.

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

Misc.

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

Method

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.

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