Ingredients:

1.)Raw Venison Bones and Venison Trimmings and or Venison Spare Ribs or Venison Shanks
2.)Large roasting Pan
3.)Large Stock Pot, preferbly 12 quart or larger or two smaller stock pots
4.)Two onions uncut skin on
5.)One whole head of garlic intact
6.)Four carrots peeled and cut in half
7.)Four stalks of celery rinsed and cut in half

Method:
Place Bones and trimmings in one or two roasting pans depending on quantity of Bones. Add one quart of water to each roasting pan. Roast uncovered at 400 degrees for one hour. Remove from oven and add fresh vegetables to roasting pan. Return to oven and continue roasting at 400 degrees uncovered for an additional hour. Remove all roasting pans from oven when done and empty all bones, vegetables, trimmings into stock pot. Rinse bottoms of roasting pans with water and scrape the bottom of roasting pans to get all remains that stuck to the bottom of the roasting pans loose and pour that mixture into stock pot. Place stock on stove and bring contents to a boil. Lower to a simmer and allow to cook at a simmer for four hours. Strain entire contents through a mesh strainer or china cap or use a colander but use cheese cloth inside the colander to strain properly. It is easiest to strain your stock into another pot close to the same size you started with. Allow you venison stock to cool on the stove top to room temperature before you refrigerate. When cool you can refrigerate in a plastic container or smaller plastic containers and when the stock congeals you can remove top fat if there is any and then freeze to use at your convience to make sauces or to use for stock in your roasts or to make a wonderful soup that needs only the additon of vegetables and or meat.