My favorite is moose bone broth.
Bake the moose (or any red meat bones) bones at 350 for a couple of hours to bring out the flavour.
Place as many as will fit in the stockpot with some celery, carrots and onion. Add about 1/4c ACVinegar to release the minerals from the bones.
Bring to a boil and simmer for 24+ hours. Strain. Veggies to compost, bones - maybe to the dog, maybe compost or pitch.
Cool and let fat rise to top. Skim off most of it - melt and strain that fat and store in fridge or freezer for cooking. It's a nice hard, white saturated fat.
Bring the nicely gelled broth back to a boil and process for storage. Pressure can it or freeze.
Add your choice of herbs/spices when ready to consume depending on what you're making. If you just want to enjoy a cup of bone broth, try (to taste) some unrefined salt or celery salt, maybe a little pepper, maybe a little garlic powder. For soup I'd include savory.
