The world-famous venison of Selwyn

James and Angela Petrie of Merchant of Venison are helping change the ways people think about venison—not to mention the ways they eat it. 

Based in Tai Tapu, Merchant of Venison has been supplying top-quality New Zealand farmed venison to restaurants, supermarkets, and butcheries for many years. It traces its roots to 1988, when James started working at Mountain River Venison, a specialist venison producer. He started off buying meat from the plant and then selling it after work. Eventually, with Angela, it became a full-time venture. 

The secret to superior venison

Many people will have only tried wild venison, so they think of venison as having a gamey taste and tough texture. That’s not the kind of venison Merchant of Venison deals in. It has a sweet, mild, and tender flavour that even surprises the professionals. When he takes his favourite cut (rump) along to a restaurant for a tasting, James says “the chefs are quite dumbfounded by how good it is”. 

So, what makes the difference? It’s the source. The deer are raised free-range with pride on lush South Island pastures (in Selwyn and beyond), with a good diet, by farmers who are committed to sustainability and animal welfare. Combine that with expert processing, and you end up with a consistent product that is vastly different to the wild venison you might have tried in the past. 

versatility on the plate and on the palate

Merchant of Venison offers a range of cuts and products to suit different palates and cooking styles. Not only are there high-end cuts like loin and rack, but you can also get more accessible options like mince, which James recommends for first-time venison cooks.  "Do your favourite mince dish with venison instead of using your traditional minces," he suggests. "I'll guarantee you it'll probably be the best one you've had." 

But if you want to give rump a go, James recommends following this method: 

• Lightly season with a bit of salt and pepper. 

• Put a little oil on it. 

• Let it reach room temperature. 

• Place it in a very hot pan until the outside is just caramelised. 

• And lastly, he says, “Please don’t overcook it, and then just let it rest.” 

Angela says that last point is important, as venison’s lower fat content compared to beef, lamb, and pork means it doesn’t need the same amount of time in the pan. 

a selwyn special

Merchant of Venison’s success is deeply rooted in the Selwyn region. Mountain River’s headquarters are found near the Rakaia River, and the local connection allows James and Angela to maintain close relationships with their suppliers and ensure consistent quality. 

Although they currently only supply to the domestic market, James says the same Selwyn venison is sought-after around the world. Even places like Sweden, with large deer populations, import it due to the unique quality of our venison.  

“That’s something that comes out of Selwyn, so it’s something we’re very proud of.” 

where to find merchant of venison

Restaurants around the Canterbury region have James and Angela’s Selwyn venison on their menus. You can also buy it directly from Merchant of Venison on their website. 

Coming up soon, they’ll also be supplying supermarkets with mince, medallion steaks, rump steaks, and shanks (for osso bucco). They’re also experimenting with products like sous vide smoked ribs, and cold-smoked venison, which can be used in the same ways you might use cold-smoked salmon. 

That kind of innovation is testament to their creativity, care, and dedication, along with the quality of their product. James feels that combo is a Selwyn trademark. 

“We’re just so fortunate,” he says. “It surprises me just how many quality producers of food there are in the Selwyn area. All these wonderful producers, all these wonderful products. It’s a real credit to us.”