Deer Country podcasts

While visiting New Zealand to see family, DINZ’s Europe‑based contract chef, Shannon Campbell, took the opportunity to sit down for a wide‑ranging conversation about New Zealand‑farmed venison and the markets it serves.

In this episode, Shannon shares on‑the‑ground insights into how venison is positioned and perceived across European and US markets — where demand is coming from, how each market differs, and what those differences mean for producers back home. The discussion also explores what marketing messages resonate most with chefs, retailers, and consumers, and how venison fits into today’s premium protein landscape.

To round things out, Shannon also talks about his favourite ways to prepare New Zealand venison.