Preheat the oven to 200°C and grease a 25cm spring-form pie tin with lard.
Mix the game meat, pork belly, apricots, nuts, and spices in a large bowl.
Rub butter into the flours and add a boiled mixture of 200ml water, salt, and lard.
Knead the dough until smooth, then roll out two-thirds to line the prepared tin.
Layer the filling into the pastry case with fresh sage leaves in between layers.
Seal the pie with the remaining pastry, glaze with egg yolk, and make a steam hole.
Bake at 200°C for 30 minutes, then reduce to 160°C and bake for 1 hour 45 minutes.
Whisk soaked gelatine into hot stock and pour into the pie's steam hole while hot.
Cook the chutney ingredients in a pan until thickened, then store in a jar.
Slice the cold pie and serve with the chutney alongside.