Quick Venison Stew - cooking recipe

Ingredients

1 qt. canned venison
2 cans small white potatoes (undrained)
5 to 7 carrots
1 or 2 pieces celery
small onion
1/2 tsp. oregano
2 Tbsp. cornstarch

Preparation

Cook carrots after you peel and cube them.
Cut up celery and onion and saute in a little butter.
In a big pot, add potatoes, cooked carrots (use juice or water from both), canned venison and the sauteed onion and celery.
Add a little water if needed.
Mix 2 tablespoons cornstarch with a little water to make a paste.
Mix into pot gradually, stirring until it thickens slightly.