I was wanting to try making some bone broth but the deer I got had red bone marrow? Some research said the deer might be malnourished but this deer was far from that. Anybody have any experience with this? Thanks!

Bone marrow varies in its color from yellow to red. I wouldn't hesitate. Your making broth, it's gonna cook for hours.

Never directly made broth from deer bones, but do make a metric $hit ton of braised deer shanks, marrow bones included.

I agree on the shanks. Very good. I just don’t remember the red marrow before but with both deer having it I figured it was ok. Maybe a regional thing

Tell us more about the shanks. What part of the leg are you using? Recipe?

Can't believe I never thought of this. Gave the shanks to the dogs.

Agreed on the shank recipe above. I always just removed silver skin as best I could and then ground.

This year I tried a barbacoa recipe that turned out really well on my sons deer.

https://honest-food.net/barbacoa-recipe-venison/

Might try this Osso Buco recipe on next one.

https://www.thespruceeats.com/venison-osso-buco-2313773

When I finish butchering I take the bones cut them once to expose the marrow throw them in a stockpot and cook them down. I pull the meat from the bones and let it sit in the garage overnight for the fat to separate. This means that I can just leave the stubborn meat with tendons next to the joints cause I'll just cook it off. I've never paid attention to what color the marrow is.

Any osso bucco recipe will work for shanks. They come out so damn good you can feed them to people who normally won't eat game. I cringe thinking of all the shanks I threw out before I realized that.

On Bone broth from deer marrow bones--I've found that stock made from deer marrow bones will pick up a burned taste after 5-6 hours of cooking no matter what. I have had bad luck with them in that regard. I'll use deer ribs for bone broth/stock but not the marrow bones anymore. Or you can use the marrow bones but pull them out after a few hours. Never had a problem with other types of bones like that.

Other people might have different results but that has been my experience. Ribs, fine. Long bones, no (except the shanks in osso bucco type preps).

We started roasting deer shanks a couple of years ago. Cant believe I tossed that meat into the grinder.
Roasted deer shank might be the most tasteful piece cut off a deer.