Method

1. 1 For the venison casserole, place the flour in a mixing bowl and season with salt and pepper.
2. 2 Add the diced venison and toss to cover the meat in the flour. Set the remaining flour to one side.
3. 3 Heat half the oil in a large casserole dish and brown the venison until golden brown all over. This will take about 8–10 minutes, then remove and set aside.
4. 4 Return the casserole dish to the heat and brown the carrots, shallots and celery in the remaining oil until golden brown. This will take about 6–8 minutes.
5. 5 Return the venison to the pan and add the crushed coriander and the remaining flour and cook for about 4 minutes.
6. 6 Deglaze the casserole dish with the red wine and cook until the wine becomes thick and sticky, then add the stock.
7. 7 Add the bay leaf and rosemary, cover the casserole dish with a lid and bring to a gentle simmer. Cook over a very low heat for 25–30 minutes, stirring regularly to prevent it from burning.
8. 8 In the meantime, make the herb dumplings. Weigh the flour and suet into a mixing bowl, add the chopped chives, salt and pepper and mix well.
9. 9 Add the ice cold water and mix quickly; do not knead the dough as it will become heavy.
10. 10 Form 8 evenly sized dumpling balls. Place the dumplings on top of the venison casserole and cook for a further 15- 20 minutes without a lid.