Venison Mushroom Stew with Spaetzle

Name: Venison Mushroom Stew with Spaetzle
Ingredients: 400 grams Onion; 1 Carrot; 200 grams Celery; 1 Garlic clove; 1 kilogram Venison goulash (cut into cubes); 3 tablespoons Vegetable oil; 1 tablespoon Tomato paste; 200 milliliters dry Red wine; 350 milliliters Game stock; 1 Bay leaf; ½ teaspoon Peppercorns; ½ teaspoon Juniper berries; 1 Rosemary sprig; 4 Thyme sprigs; Salt; freshly ground Pepper; Red currant jelly; 400 grams Pastry flour; 4 Eggs; Nutmeg; 100 milliliters Milk; 2 tablespoons Butter; 4 pear halves (canned); 4 tablespoons Lingonberries (from a jar); 4 Orange slices; 2 tablespoons chopped Parsley; Butter; 250 grams Chestnut mushroom