2 lbs. venison meat, cubed
Milk (for marinade)
1 tbsp. vegetable oil
1 (16 oz.) pkg. frozen stew vegetables
1 (16 oz.) can peeled tomatoes
1 med. onion, diced
1/2 tbsp. parsley
1 tsp. salt
1/2 tsp. pepper

Put the venison into a glass container and cover it with milk. Marinate it for 12 hours, or overnight. When you are ready to cook, heat 1 tablespoon of oil in a Dutch oven or soup pot. Brown the venison and the diced onion. Add enough water to almost cover the meat and bring to a boil. Then reduce the heat, cover tightly and simmer 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 boil again, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.

NOTE: Leftover vegetables can be added but add them late so that they won't be too mushy.