Simple, kids like to get to make their own.
Are you making your own? If so, how are you prepping the bones? Would love to make my own venison bone broth
https://www.themeateater.com/cook/recipes/how-to-make-wild-game-stock will get you started
Also:
https://www.themeateater.com/cook/recipes/venison-shank-pho-recipe if you use the seasonings with straight bones you'll get a more Asian-flavored broth.
Leave a little meat on the bones. If you have the time or inclination, roast or smoke them enough to get some color and caramelization. You can skip this step and still have excellent broth, but I'm here to say that we smoke multiple turkeys every year to make broth with the carcasses; the meat is excellent and all that but the broth is what we're after. You will absolutely thank yourself for making smoked broth. Also, you want a lot of collagen in your broth, so you can skin and clean the forelegs and trotters for inclusion. See: https://foragerchef.com/venison-trotters/#:~:text=Behold the lowly deer foot,or feed to the dog.
I usually skip the recipes and fill a large (3-5 gallon) with bones. Quarter up an onion or two - skin on - drop in a bunch of celery and a head of garlic and a couple of carrots, all cut in half, rinsed and scrubbed but with the skins. Salt, peppercorns, bay leaves, parsley, etc. If you have some veggies in the fridge on the verge of going bad - nothing moldy, just wilted and getting soft - chunk them up and toss them in as well. Cover with water and simmer - don't boil! Skim off the scum and periodically add enough water to keep the bones covered. Start this in the morning and keep at it all day. You might need to set something on top of the bones, like an undersized lid, to keep everything submerged. It's a perfect thing for those winter days too cold to go outside and you're baking stuff just to keep the oven hot.
After supper, use a saucepan to ladle it out of the stock pot. Strain it through a colander lined with cheesecloth or similar fabric; I've used clean rags repurposed from old sheets in the past but that can get really slow with a tight weave. You can go straight into quart ziplocs and freeze, or you can let it settle in the fridge overnight in a stock pot.
The faster you cool it the less cloudy it will be; I fill a large cooler with snow and set my receiving stock pot in it. Occasionally I'll cut the Ziploc off a quart of previously-frozen broth and drop that in the receiving pot to chill the fresh stock faster, then let it clarify overnight in the fridge. In the morning you'll probably have a layer of fat floating on top, if the taste is to your liking freeze it for future use, otherwise discard. You'll also have some sediment at the bottom of the stock pot. That's what you want to see because you can gently ladle your stock off the sediment without disturbing it, into your Ziplocs, and freeze. You can either discard the "muddy" sediment/broth layer at the bottom or use it to make soup for lunch; preferably something seasoned aggressively enough to disguise any off tastes from the sediment. We lay the Ziplocs flat on a cookie sheet to freeze them; once they're flat little packets of broth they stack pretty easily in the freezer, and unwrap and defrost quickly. Alternately, we'll pressure-can broth to safe freezer space but pressure canning is a whole 'nother rabbit hole.
I've read of people making stock in a pressure cooker, crock pot, or roasting pan in the oven. Crock pot and Dutch oven to maintain a constant, low heat. I've never tried this because I'm usually interested in making multiple gallons of broth at a time, but it's probably an excellent way to dip your toe in the water (broth?) if you're a little hesitant. Major benefit to a slow cooker is you can let it go overnight with no worries; you have to keep a decently close eye on a stock pot simmering away on the stove. Pressure cooker broth goes fast; I tried it once to make pho and it was a lot thinner than I expected it to be; since I like the silky texture I go for low-and-slow to extract as much collagen as I can.
Really weird that you mentioned pho because I was talking about trying to make venison pho earlier today...
This is more or less what I do @cville_bowhunter so I’m not going to add or subtract; is a thoughtful and thorough response. Kudos to @Iron_llama
https://www.themeateater.com/cook/recipes/how-to-make-wild-game-stock will get you started
Also:
https://www.themeateater.com/cook/recipes/venison-shank-pho-recipe if you use the seasonings with straight bones you'll get a more Asian-flavored broth.
Leave a little meat on the bones. If you have the time or inclination, roast or smoke them enough to get some color and caramelization. You can skip this step and still have excellent broth, but I'm here to say that we smoke multiple turkeys every year to make broth with the carcasses; the meat is excellent and all that but the broth is what we're after. You will absolutely thank yourself for making smoked broth. Also, you want a lot of collagen in your broth, so you can skin and clean the forelegs and trotters for inclusion. See: https://foragerchef.com/venison-trotters/#:~:text=Behold the lowly deer foot,or feed to the dog.
I usually skip the recipes and fill a large (3-5 gallon) with bones. Quarter up an onion or two - skin on - drop in a bunch of celery and a head of garlic and a couple of carrots, all cut in half, rinsed and scrubbed but with the skins. Salt, peppercorns, bay leaves, parsley, etc. If you have some veggies in the fridge on the verge of going bad - nothing moldy, just wilted and getting soft - chunk them up and toss them in as well. Cover with water and simmer - don't boil! Skim off the scum and periodically add enough water to keep the bones covered. Start this in the morning and keep at it all day. You might need to set something on top of the bones, like an undersized lid, to keep everything submerged. It's a perfect thing for those winter days too cold to go outside and you're baking stuff just to keep the oven hot.
After supper, use a saucepan to ladle it out of the stock pot. Strain it through a colander lined with cheesecloth or similar fabric; I've used clean rags repurposed from old sheets in the past but that can get really slow with a tight weave. You can go straight into quart ziplocs and freeze, or you can let it settle in the fridge overnight in a stock pot.
The faster you cool it the less cloudy it will be; I fill a large cooler with snow and set my receiving stock pot in it. Occasionally I'll cut the Ziploc off a quart of previously-frozen broth and drop that in the receiving pot to chill the fresh stock faster, then let it clarify overnight in the fridge. In the morning you'll probably have a layer of fat floating on top, if the taste is to your liking freeze it for future use, otherwise discard. You'll also have some sediment at the bottom of the stock pot. That's what you want to see because you can gently ladle your stock off the sediment without disturbing it, into your Ziplocs, and freeze. You can either discard the "muddy" sediment/broth layer at the bottom or use it to make soup for lunch; preferably something seasoned aggressively enough to disguise any off tastes from the sediment. We lay the Ziplocs flat on a cookie sheet to freeze them; once they're flat little packets of broth they stack pretty easily in the freezer, and unwrap and defrost quickly. Alternately, we'll pressure-can broth to safe freezer space but pressure canning is a whole 'nother rabbit hole.
I make stock in the crock pot. Obviously, much smaller batches as you've pointed out, but it works well for me since I don't have to babysit it.
No problem. It makes it easy enough that I do stock anytime we make a whole chicken.
