Wildpie

Fry the bacon cubes in a frying pan gently. Season the venison with the chicken spices and salt and (freshly ground) pepper to taste. Scoop the meat through the bacon and bake it all around browning. Halve the shallots. Pour the sherry and fond along the edge of the pan with the meat and pour the shallots and the carrot through. Place the sprigs of thyme and the bay leaves and roast the meat very lightly in 2 hours, possibly on a flame distributor. Then allow the too much moisture to boil over high heat, the meat may be in a small layer of moisture. Allow the meat dish to cool slightly and season to taste with salt and (freshly ground) pepper. Spoon the meat with the vegetables and the rest of the moisture in the oven dishes. Cover the dishes with a slice of dough and press them with a scallop close to the edge. Brush the cover with egg yolk and sprinkle some salt.

Preheat the oven to 200 ° C and fry the wildpies in 20 minutes until golden brown and done.