Wiz,
Next tme you take apart a Fallow or Roe carcass, take the time to cut the bones into small pieces, especially if you bone out the haunches. by small I mean the size of an eraser, so it's a good way to work out your frustrations with the cleaver!!
Anyway I freeze the bones in about 1kg packs and use them as a trivet to roast meat on. the resulting gravy is awesome!! A friend of minethat shoots a fair ammount of woodland red, uses the big bones in this way not even bothering withthe ribs. It really is amazing and if roasted and then used to make a stock used in a pie or casserole it makes all the difference.
By cutting into small pieces the marrow cooks out far easier giving the necessary goo in the bottom of the pan.
Rgds,
FB