Venison Stew and Herby Dumplings

Ingredients

• 3-4 tbsp olive oil
• 100 g pancetta
• 1 kg venison (cut into big cubes (about 2cm cubed))
• Plain flour (to dust the venison)
• 1 onion (finely chopped)
• 3 cloves garlic (coarsely chopped)
• 1 punnet chestnut mushrooms
• 1 glass red wine (and some for the chef)
• 25 g dried porcini mushrooms (chopped after soaking and the juice retained)
• 2 tbsp dark cherry jam
• 2 large carrots (diced)
• 3 sticks celery
• 2 tsp Italian herbs
• 1 packet cooked chestnuts
• salt
• pepper
• 100 g self raising flour
• 50 g suet
• 1 pinch salt
• 1 tsp fresh parsley
• 1 tsp fresh rosemary
• 5 tbsp water