Cut venison into chunks. In a large stew pot, lightly brown venison
with chopped onions and Worchestershire Sauce. Cut potatoes into
cubes. Add potatoes, green beans, wax beans, corn, carrots, water,
seasoned salt, pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer
2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew
pot, and add cornstarch. Stir until dissolved. Add back into mixture.
