In Answering another thread, Along with making Venison soup and stew It works wonders in scotch broth..

Some uncooked lamb bones, Some Venison neck bones with meat, 1 onion and carrot chopped, 1 celery stalk, 2 cloves garlic, salt and pepper, 1 bay leaf and 1/4 tsp rosemary or time. Enough water to cover by an inch, cover and simmer 3-4 hours skimming the top. Strain stock and pick meat offf bones put into clean pot. to this add, 1/2 cup each onions,carrots, turnip, and either 1/2 cup barley or lentils , some parsley, 1 cup tomatoes, simmer till veg are tender , add salt and pepper to taste. No one will ever know that this was made of venison as the meat is tender and the lamb bones give the broth the flavor. Great for people who don't like venison.

note can be made a day ahead and reheated.