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

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

Login to Review
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.

    27 votes  |  45%  |  55%
    see comment
    read more

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

You Might Also Like

Hiramasa Kingfish

Hiramasa Kingfish

Powerful in the water, yet delicate on the plate. The pristine ice cold waters of Southern Australia give Hiramasa Kingfish it's fresh, bright color. Sashimi grade, this kingfish is truly unforgettable.

Murray River Salt Flakes

Murray River Salt Flakes

This premium salt is produced using the pristine mineralized brines from the ancient salin aquifier of the Murray Darling basin, Australia. The mineralized brines high in magnesium, calcium, and to a lesser degree, potassium and iodine, is what gives this salt the stunning pale pink hue.

Yumbah Greenlip Abalone Two and Four Piece Packs

Yumbah Greenlip Abalone Two and Four Piece Packs

Sometimes you stumble across something so intriguing, so unique. Yumbah Greenlip Abalone from Australia is just that. You can actually taste the pristine Antarctic waters of the Southern Australian Ocean with every mouth watering bite. This is more than just abalone; this is the best Australian Abalone delivered to your door.

Your Cart

There are no items in your cart.

Login to Your Account

Login or Create Account.

forgot password

create account

Create Your Account

Save your information for next time.

Your password must be at least 5 characters long.