This months Bon Appetit had a feature on homemade stock, and I'm ready to delve in. Before purchasing meat with the sole purpose of making stock, I figured I would try it with the mountains of venison I recently acquired from a hunting expedition. I have a lot of cuts, but far and away the majority is Italian sausage (there was a 20 lb. minimum at the butcher). Can this be used to make stock? I figure it will also gain the flavoring a put in the sausage, and frankly I'm not sure how to use it all up... at first test the texture wasn't quite what I was used to.
Any stock making advice would be appreciated! (Or any other cuts that I have and should throw in, so far we've only been cooking backstrap and ground for chili)