Venison Stock

Roast the bones hard. Roast the venison bones at 375 F until they are deep golden brown, about 1 to 1 1/2 hours. That color is what gives the stock its depth.
Start with cold water. Add the roasted bones, vegetables, herbs, peppercorns, and tomato to the pot or slow cooker, then add cold water just to cover.
Keep the simmer low. Simmer the stock gently for 8 to 14 hours and do not let it boil hard. A low simmer gives you a cleaner, less cloudy stock.
Partially cover in slow cooker. If you make it in a slow cooker, keep the lid partially on instead of fully sealed.
Add extras for more body. For a richer stock, add saved silverskin trimmings. If you want a broth-style version, add 1/2 to 1 pound of venison meat like shank or neck.
Strain and cool fully. Strain through a fine sieve, then let the stock cool before storing. If a waxy layer forms on top after chilling, skim it off for a cleaner finish.
Store and reheat gently. Refrigerate for up to 4 days or freeze for up to 6 months. Reheat over low heat and avoid boiling.
Smoke the Bones. For a smoky-flavored stock, you can smoke the stock instead of using your oven. I would avoid using mesquite.
Serving Ideas: Use as the base for Venison Gravy, Venison Stroganoff, or Crockpot Venison Stew.