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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 rightly and simmer for about 2 hours or until meat is tender. Chop the canned tomatoes and add them 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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