Pheasant Casserole and Dumplings

Ingredients

• 3-4 tbsp olive oil
• 25 g salted butter
• 4 pheasant breasts (cut into cubes (about 2cm cubed))
• seasoned plain flour (to dust the pheasant)
• 1½ onion (chopped finely)
• 3 cloves garlic (coarsely chopped)
• 1 glass red wine (large)
• 500 ml water
• 1 chicken stockpot
• 1 chicken oxo cube
• 4 carrots (small or 2 large carrots, diced)
• 3 sticks celery (sliced)
• 1 packet cooked chestnuts
• 1 tsp cumin seeds
• 1 tsp mixed herbs (or herbs de Provence)
• salt
• pepper
• 100 g self raising flour
• 50 g suet
• 1 pinch salt
• 1 tbsp fresh parsley (finely chopped (otpional))
• 5 tbsp water