In a heavy pot with a lid, melt 2 tablespoons of butter of medium heat, then add the onion and cook with the cover on for about 5 minutes. Add one cup of water then Stir in the berbere until it is well combined and cook for another 5 minutes. If the stew starts to dry out, add some water as you go. Add in the venison and turn the heat down to a simmer; cover and cook for one hour, checking on it once or twice. After the venison has cooked for an hour, add the rest of the butter and stir until melted. Then cover and cook for 45 minutes more. Add water as needed to make sure the dish doesn’t burn or stick to the bottom of the pan. When the venison is done cooking, stir in the garlic and continue cooking for 5 more minutes. The meat should be tender and the sauce should coat everything. Taste and adjust the seasoning as needed with salt. Serve with injera bread and enjoy.