Step 1

Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.

Step 2

Mix in the venison stew meat. Add the spiced butter and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.

Step 3

Pour in about 5 cups water, enough to cover the meat by an inch or so, and simmer uncovered very gently for about 80 minutes. Add salt to taste during this time.

Step 4

Add the potatoes and simmer until they are tender, about 30 minutes or so. By now the stew should have thickened a bit. Stir in as many sliced chiles as you want and serve.