you should allways roast any bones when making stock unless its fish stock to get more flavor into it there are resturants and then there are resurants
roast your game bones of nice and brown drain any fat put in a large pan add some root veg and fill with water,boil and simmer for about 2 hrs topping up if needed strain and use
im from south yorkshire area and been shooting clays regular and having a go at some pigeon shooting got permision to shoot on a local farm with plenty of rape and now we have a foot of snow so wont be out just yet.