Use leg bones, as they often have stray bits of meat on them. Adding meat makes a richer stock. Even better, toss in a venison shank.
Never let the stock boil. Bring it to a bare simmer only. Boiling will cloud your stock and can make it bitter.
Simmer meat for at least 3 hours before adding vegetables. Meat and bones take longer to give up their flavor, while vegetables need just 1 to 2 hours.
Strain your stock with a fine-mesh strainer or, better yet, one lined with cheesecloth.
Only add salt after you've strained the stock. Adding it too soon can result in a stock that's too salty at the end.