venison stock or broth??

[518BowSlayer]

another recipe I've seen online that I haven't tried yet but sounds like a good idea. anyone here try roasting venison bones then making  stock with them??

[518BowSlayer]

oh yeah I forgot to ask, which bones to use or not use?

[adkbuck]

518, I made stock a few times from when I baked haunch of venison for the neighborhood. In other words I have always used hip, leg and shank bones. The other bones might work but this is what I was successful with. I cut the bones so they would all fit into a pot if they were too big. I roasted them for 45 minutes at 350 degrees in the oven. Extra meat left on the bones is good. Then I simmered for 3 or 4 hours in water to cover them. Add salt, onions, parsnips, etc. Remove the bones and strain the stock. When it cools remove any fat from the top. Store in the freezer until needed.

[Chef]

Leg bones and all the tendons are the best, roast along with carrot celery and onion do not boil simmer for 6-8 hours