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In a bowl, combine bay, salt, Instacure, and épices. Into a hotel pan, pour a thin layer of bay mixture. Add venison, fatback, and port. Cover the meat with the remaining bay mixture. Cover and refrigerate overnight.
In a saucepot over medium heat, melt butter. Add shallots and walnuts and season with bay and thyme leaves. Sweat until shallots are tender and translucent; cool. Discard bay leaves.
Through a chilled meat grinder fitted with a fine die, grind meat and shallot mixtures. Transfer mixture to the bowl of stand mixer fitted with a paddle. Mix until tacky.
To a food processor, add salt, lard, butter, and 215 grams flour. Pulse to coarse crumbs. Add eggs, water, cornstarch, and remaining flour. Process until dough comes together.
Flatten one-third of dough into a disk. Flatten remaining dough into a disk. Wrap both disks individually with plastic wrap and refrigerate.
Heat oven to 375℉. Using a rolling pin, roll the larger Pastry disk into a large oval, about ⅕-inch thick. Line dough inside a well-greased oval pâté mold.
Place Forcemeat into mold and spread evenly. Roll the remaining Pastry disk to ⅕-inch thickness. Place on top of mold. Crimp edges to seal. Brush with egg wash.
Bake until internal temperature reaches 150℉. Cool. Garnish with bay leaves.