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.