Stock Gaylard House

Stock Gaylard Venison is for sale through local game dealers

                    Taste of The Wild Tel: 01935 881547

                    email: tasteofthewild@btinernet.com

Stock Gaylard Fallow Deer

It is believed that fallow deer were first introduced to the park in 1268 under license. Though there is no evidence that they were present during mediaeval times. Thus the present herd is likely to have been reintroduced around 1800.

There are between 120 and 140 deer in the park of which around 40 will be does of breeding age. We aim to cull around that number each year in order to maintain a healthy herd of a constant size.

Venison is The Healthy Option

The culling seasons are as follows.

Roe Deer

Bucks: 1st April to 31st October

Does: 1st November to 31th March

Fallow Deer

Bucks: 1st August to 30th April

Does: 1st November to 31st March

Venison is easy to cook and very tasty
Cooking venison

You will find many venison recipes in cook books that specialise in game food and it is well worth investing in one if you haven’t already done so.

Tips on cooking venison
  • Use tinfoil to avoid drying the meat out.
  • Don’t overcook venison and allow standing time.
  • Try wrapping in fatty bacon .
  • Always remember to take the meat out of the freezer at least 24 hours before use and thaw slowly in the fridge.
  • Enjoy your meals.


© 2009-2012 Stock Gaylard Estate. All rights reserved.
Stock Gaylard Estate, Sturminster Newton, Dorset, DT10 2BG
Tel: 01963 23511 Fax: 01963 23064 e-mail: