This recipe could not be more simple and yet is incredibly satisfying. According to various food podcasts I subscribe to bone broths are 'in'. 

You will need the following:

The fresh bones of a Muntjac (some meat still on preferably)

3 - 5 garlic cloves (to taste)

2 tablespoons of red wine vinegar

3 - 5 bay leaves (fresh if you can)

A pinch of salt

A drizzle of rapeseed oil 

Heat the oven to 200 deg C and spread out your bones on a roasting tray. Drizzle over a little rapeseed oil and toss the bones in the oil. Do not be tempted to use olive oil the flavour is too powerful for this. Also, avoid any bones with even a hint of bacterial contamination as the flavour will be ruined. If you have gralloched the deer yourself you will know if you have made a mistake (see the video on how to rectify them under the Deer Stalking section in the library). Roast for 15 - 20 minutes until the bones have nice brown edges to them. You want this maillard flavour in the broth so this is important. 

Tip the bones into a good size pan and cover them with water. Pour in the red wine vinegar - if you are unsure you will like this then put in half to start and finish with more vinegar at the end to taste. It is a vital part of the recipe though and a classicly French way of finishing sauces so you need some.

Lightly crush the garlic cloves to release the flavour but keep the skins on and tip them into the pot.

Drop in the bay leaves and bring everything to a gentle simmer. Leave the surface wobbling for two hours skimming off any froth and muck regularly - there shouldn't be much if you have been careful with your bone choice.

Leave to cool and chuck any of the cooled fat on top which should easily lift off with a spoon. Scoop out all the bones and other ingredients and discard them. Leave to sit again. Strain through a sieve all bar the last of the pan where the fine particles will have collected. 

Pour into a clean pan and adjust the taste for salt and vinegar levels.

Adding Vodka, and Worcestershire Sauce would move it towards a bullshot. Adding ginger and chilli would move it towards a Vietnamese Pho.