Add the cubed venison to a large pot and just cover with water. 

Bring to a boil and cook for 2 minutes. 

Dump out the water and rinse off the meat and the pot.

This is an Asian cooking method to help rid impurities and off-flavours. 

Set the venison aside for the time being. 

Heat the oil in the pot over medium high heat and add the onions. Cook for 5 minutes. 

Add the ginger. 

Wrap the spices in a piece of cheese cloth or in a spice bag (you could also let them float free and scoop them out later). Add them to the pot and cook for 2 minutes. 

Add the venison, scallions, both soy sauces, sugar, wine, white pepper, and stock. 

Bring to a strong simmer, then lower to a low simmer. Cover and cook for 1.5 hours. 

Take off the lid, remove the spices, and add the potatoes, carrots, and lotus root if using. 

Bring to a strong simmer and cook until the potatoes are tender, but not falling apart. 

Mix the cornstarch and cold water into a paste or slurry and add it to the stew. 

Simmer, stirring, until the stew thickens, about 1-2 minutes. 

To serve, ladle into bowls and garnish with cilantro leaves. Enjoy!