This is my first time using leg bones from the deer we harvested. There is some bits of fat as well as meat left on them but not much. And the fat is my concern. We always stripped as much fat off the meat as we can when we processed them. Been told that it will have a funny taste. Will this ruin the flavor of the stock? I would hate to put in the effort for a funny tasting stock if there is fat in it. What is your experience??