Preheat the oven to 200°C and grease a 20cm spring-form tin with lard.
Mix shallots, garlic, game, pork, bacon, Madeira, spices, and herbs in a large bowl.
Chilly the meat mixture while preparing the pastry.
Combine flours and butter in a bowl and rub together until integrated.
Boil 200ml of water with salt and lard, then mix into the flour to form a smooth dough.
Roll out two-thirds of the warm pastry to line the tin and roll out the remainder for the lid.
Spoon the meat filling into the pastry-lined tin and level the surface.
Seal the lid with egg yolk, crimp the edges, and make a steam hole in the center.
Bake at 200°C for 30 minutes, then lower to 160°C for another 105 minutes.
Cool completely in the tin before removing and serving at room temperature.