For the dough, put the flour with the salt in a bowl. Cut the butter into flakes, add to the flour form and grind finely with your fingertips. Add the egg and a little water/milk and quickly mix everything together to form a firm dough, do not knead! Form into ball, wrap in plastic wrap and refrigerate for at least 1 hour form.
For the filling, finely grind the venison cutlets in a cutter or put them through a meat grinder twice. Remove the pork rind and any gristle from the bacon, cut into coarse pieces, add to the venison and also grind finely. Add the sausage meat to the pureed meat and mix well.
Finely grind peppercorns and juniper berries with a mortar or grind in a cutter, add to the meat with the coarsely chopped thyme and rosemary.
Lemon zest, coarsely chopped pistachios, cognac and cream to the quantity form.
Beat egg, 3/4 of it to the quantity form, keep the rest for brushing the dough.
Knead well, season with salt and pepper at the end. Leave to cool until ready to use.
Line a cake pan (quiche pan) (approx. 25 cm long) with parchment paper. Preheat oven to 180 °C.
Roll out 3/4 of the dough on a little flour to form a rectangle large enough to cover the pan, with the dough extending about 1 cm beyond the edge of the pan.
Prick the bottom of the dough well with a fork, then pour the filling on top, press down well and smooth the top. Remaining dough to cover
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