Place flour and salt in a bowl and make a well.
Bring lard, milk, and water to a boil in a pan.
Stir the boiling liquid into the flour until a thick dough forms.
Knead pastry on a floured surface until elastic, then chill wrapped in cling film.
Preheat the oven to 170°C.
Fry shallots and garlic in oil until softened, then allow to cool.
Mix minced venison, half the egg, juniper, cloves, and herbs in a bowl.
Incorporate cooled shallots and seasoning into the meat mixture.
Roll out two-thirds of the pastry to line a game pie dish.
Layer minced venison and sliced steak into the dish, finishing with mince.
Cover with pastry lid, crimp edges, brush with egg, and vent the center.
Bake for 90 minutes then cool for 30 minutes.
Increase oven to 190°C, unmold pie, brush with egg, and bake for 20 minutes.
Soak gelatine in cold water and simmer stock with bay and peppercorns.
Dissolve gelatine in stock, strain, and pour into the pie hole.
Chill the pie in the fridge for at least one hour.
Fry onions and garlic in butter for 4 minutes for the marmalade.
Caramelize with sugar and thyme, then reduce with wine and vinegar until evaporated.
Slice the chilled pie and serve with the onion marmalade.