I'm processing a small deer today. While I've been doing that I have a pot of soup stock going on the stove that had chicken carcasses, pork and beef bones in it.

I'm looking at my tub of deer bones and trimmings. I really get after removing the fat and silver skin from my burger. I am wondering about putting those leg bones and the trimmings in a pot and making venison soup stock. I don't like the taste of the venison fat but I think that will be able to be removed after it cools and sets up.

Who's done this and how did it turn out?

Gamey and very mineraly, much like liver or other organs the couple of times I have done it. Not to say it's bad, it depends on your taste and what you're doing with it. Canning it is supposed to be a big No-No. I would freeze it in cubes.

I wonder if you crack the bones then roast them before making the stock would do.

We saw the bones(elk,deer) 4-6 inches take about 4 lbs. maybe more bake in oven until nice and brown. In a stock pot add 4 onions rough cut with the "skin" on, bunch of celery, rough cut, lots of carrots! add bones and scrape all the good stuff off pan. Simmer a couple days, liquid will be a golden color, strain and discard the solid stuff. Look up a recipe for french onion soup---will beat anything you get in a restaurant, we chill the stock and remove the tallow before we use it. You can use chicken, turkey, lion bones etc for the stock.

Definitely roast the bones first, until nice and brown. It makes a huge difference. We use chunks of femur, humerus, or pelvis. We basically do the same as Tom Fisher describes above. Works for turkey or chicken too.

A friend bouis the bones with whatever meats left after working it up. They add onions and celery as its cooking.

They swear by it and make it every year.

They can it after cooking for use during winter.

They dont put the liver in theirs.

https://www.themeateater.com/cook/recipes/how-to-make-wild-game-stock

We use this MeatEater recipe every year. Much like the recipe Tom gave above with a few little tweaks. It’s excellent stock!

I have made and canned stock many times. Do you know why this is a big no-no? Not saying it isn't but I have had no problems with the jars or my own body after ingesting. I cut and bake the bones and meat on them in the oven then make my stock. After this I can it with salt.

Makes a great stew plus the marrow is awesome. I grew up eating various deer elk and antelope stews.
If you seen my posts, you know nothing goes to waste with me. I pack out everything except guts and process my own.