I had the good fortune of being given a large quantity of venison bones. Tame deer. Don't worry I'm not boiling up Bambi's Mother. :-)
I have made about 12 quarts of very good tasting stock and am in the middle of canning it right now. Pressure canning of course.
My question is what do I do with it?
Obviously, a substitute for beef stock, but is there any dish you can think of that will highlight the venison flavour?