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From our farms to your table, eminent chefs share their Mountain River Venison experience.
Chef Alan Yu, Le Rivage and Alan's Bistro, Shanghai
Chef Michael Halpin, Hearthstone Restaurant, Colorado
Hasselbacken Chefs, Hasselbacken Restaurant, Stockholm
Chef Graham Brown, The Cookhouse & Cervena Exec Chef
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 Jacob Brown, The Larder, Wellington, New Zealand
Chef Brad Farmerie of PUBLIC Restaurant, New York
Le Rivage and Alan's Bistro in Shanghai
Hearthstone Restaurant, Breckenridge, Colorado
Hasselbacken Restaurant, Stockholm, Sweden
The Musket Room, New York
Cooking venison at Mt Hutt, New Zealand
Equinox Restaurant, Washington D.C.
The Larder, Wellington, New Zealand
How to use our venison cuts
Waterbar Restaurant, San Francisco
