For those who Butterfly their own leg of Lamb , Don't throw that leg bone away.

When butchering your deer:
After you have taken your neck roast off, take the remainder of neck bones and meat and cut into 3-4" pieces. Freeze if desired

When the time comes in a large pot Combine,

1 leg of lamb bone for the lamb flavoring
venison neck bones w/meat scraps attatched
2 qts water
1 cup of diced carrots
1 cup diced yellow turnip or rutabega
1 cup diced celery
2 med. onions chopped
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp rosemary

Bring to boil, turn heat down and simmer about 1 1/2 hrs. Remove bones and set aside to cool. Skim any fat and bring up to slow boil, Pick meat from bones and add to pot, also add 1/4 cup barley and simmer additional 30 min. or until barley is tender.

Give anyone a bowl of this soup and they will not know it is Venison.

I never throw the neck bones away, they are also good for Italian red gravy or as a replacement for beef soup. The meat is sooo tender. Enjoy