Put the venison into a glass container and cover it with milk. Marinate for 12 hours or overnight. When you are ready to cook, heat 1 Tablespoon oil in a stove top dutch oven or soup pot. Lightly brown the venison and the diced onion. Add enough water to almost cover the meat, bring to a boil, reduce the heat, cover tightly, and simmer for about 2 hours, or until meat is tender. Chop the canned tomatoes and add then to the pot along with the juice from the can. Add the vegetable mix, parsley, salt and pepper. Bring to a boil, reduce the heat, cover; and simmer for 30 minutes, or until the vegetables are tender.
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