SC - Need venison advice!

[Bernadette Crumb]

My husband got two deer, a buck and a doe this past rifle season
in PA... I've skinned and cut up the doe this morning, and the
buck will be dealt with tomorrow morning... (I can't believe I'm
actually butchering my own meat...)

Anyway, I've got a bunch of shank and femur bones from the doe,
and I'll have rib bones as well as the leg bones from the buck
tomorrow... 

What I want to know is if venison bones make a good base for
broth?  Everyone around here just throws theirs away and tells me
that leaving the bone in the meat makes it taste gamey, but I
hate to waste these bits if they can really be used. Also any
suggestions for spicing and sauces for future preparation would
be fantastic.  We are doing mainly little roasts and a lot of
stew meat.

For now I've got them bagged up in the freezer--at least until I
run out of room for good meat...

Off to start slicing scrap meat for jerky...

Bernadette
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