Preferably use a casserole dish of the work surface indicated in the ‘Yield’, preferably Le Creuset, otherwise give an oval.
Cut the ingredients for the farce (bacon, venison, pork) into bite-sized cubes and put them with the spices in a large enough bowl, pour port wine. Refrigerate for one night.
On the day of preparation, put the pieces of meat on a sieve and remove the spices.
Put the meat through the grinder (fine slice), mix with egg white and season with salt, pepper, garlic or, if you like, with cayenne pepper or green peppercorns.
Place the mixture, which should taste as spicy as possible, in a baking dish lined with bacon strips and cover with a lid or aluminum foil.
Cook for 50 minutes at 160 °C in a water bath. After the cooking time, the quantity should give only a little (finger pressure). Cool down and cook through.
Our tip: Use bacon with a fine, smoky note!