Save those bones! Venison makes excellent stock. More important, you'll use more of the animal, and you'll elevate your cooking when you prepare rice or soup with homemade stock. Follow these tips for great stock:
1. 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.
2. Never let the stock boil. Bring it to a bare simmer only. Boiling will cloud your stock and can make it bitter.