Two femur bones yielded a easy 6+ quarts of tasty venison stock. You just let the stock cool and peel the layer of rendered fat off the top. This way, you can cook venison roasts and stews without having to buy commercial beef stock nor have to blend wild game with domestic animal products. Beef stock is also kind of pricey, so you can save a good bit of money. Between Deer, Duck and Turkey season, a hunter not never to buy stock again. You can even do the same with squirrel and rabbit.

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