Well, in the first place, it's always double, usually triple or quadruple, and apt to have a variety of meats in it, following the Huck Finn school of bas cuisine. Venison is kind of an exception in mostly being just venison, at least until the individual pint block goes into something.
Jo & I can bone & wrap half a deer in an evening; and my 20-Q stockpot can hold just about that many bones, usually with the longest sawed in two. I simmer them in water with a good slosh of Cab or Merlot, a big onion stuck with four to six cloves, celery, carrots, peppercorns, bay leaves, and cayenne peppers on the lowest possible heat (with a flame spreader) overnight. De-fat it and strain out and discard all the solids in the morning, and chill the pot on the back porch all day.
Then put the other half the bones into it, add water as needed, and repeat. The stock should jell; if it doesn't, add enough gelatin to make it do. If in doubt, go heavy on the gelatin. It has two purposes: first to make the stock easy to separate, and more importantly to make it cling to the back of the tongue just slightly when you swallow it.
When the whole shebang is properly chilled, defatted, and jelled, it's easy to separate into three layers. The very clear -- I stretch a point and label it consomm'e -- is wonderful comfort food a/o sick day food, heated up in an insulated mug, with a dried-up crust of bread and half a glass of red. The intermediate layer is a base for soups, stews, and rice (with or without saffron -- which btw is too good to stinge with: when I use it, I use it with a heavy hand). The bottom layer with the thick stuff goes into gravies. (Never cook anything but wild rice in plain water -- and use two waters for that.)
I zap each pint block of jelled stock on high for 30 - 45 seconds to get bubbles out, re-chill several hours, and then freeze. Keeps indefinitely, or till you notice a lot of freezer burn in the top of the box.