Variety Meats: Here, for general reference, is my stock procedure: by Recipe Cottage

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	Here, for general reference, is my stock procedure:

		5-6 pounds bones, broken into short pieces 2-3 large carrots, cut in 3 inch pieces 2 large onions, quartered (I prefer red onions for stock) 4-6 stalks celery, cut in 3 inch pieces Put that all in a large roasting pan, one that can straddle two burners on your stove top later. Place into a 500F oven for one hour. If you're brave, you might turn the stuff after 20 minutes, and again after 40. I don't, it's just too derned hot. Remove from oven and let it cool. Place all ingredients in a large stockpot. Deglace roasting pan using about a quart of water. Add this to the stockpot along with enough water to cover - a gallon minimally, but we're going for a two quart yield and you can add as much as it takes to make skimming easy, it will just mean more time in reduction. Also add: 4-6 cloves 1 teaspoon peppercorns 1/2 teaspoon whole allspice 4 cloves garlic, crushed 2 bay leaves Fresh herbs, or bouquet garni, to taste, a handful of fresh parsley and thyme minimally Bring to a boil, reduce heat, cover, and simmer minimally for at least three hours. Skim any scum or fat periodically. Skimming is essential to produce a clear stock. Strain to remove large solids, discord them, return to heat and reduce to two quarts. Let it chill in the fridge. I use a progressive straining at this point. First through wire mesh, then cheesecloth, then a paper towel, and finally a coffee filter. Use immediately, within 2 days, or freeze. This will liven up canned tomato soup like you wouldn't believe, but here is my favorite sauce, stolen from Southern Living: BURNED BOURBON WITH MOLASSES SAUCE 1/3 cup bourbon (always test it to make sure it's okay) 4 cups venison stock 3/4 cup port wine (the sweet stuff - also, see note on bourbon) 1 tablespoon molasses 2 tablespoons butter Bring bourbon to a boil in sauce pan. Remove from heat and ignite. Let it burn until it stops, then add everything but the butter. Bring to boil, then simmer until it is reduced to about 3/4 cup. Remove from heat and gradually stir in the butter.Serve with pork or venison tenderloin medallions, fresh steamed asparagus, and hash brown potatoes. Garnish with a sprig of fresh rosemary - I guarantee that the aroma wafting up from this will truly mesmerize you. Southern Living credits Charles Walton IV from Birmingham, Alabama for this recipe and I will too. This is one of the finest sauces I have ever tasted - Thank you, Charles. I'm not kidding about the mesmerizing part - try it!