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1
Preheat the oven to 425? F. In an oven proof twelve inch skillet with two inch sides heat the oil over medium high heat. When the oil is hot enough to keep the meat from sticking add the pheasant and brown it. Once it has browned remove it from the pan to a plate. Drain the grease but don't wipe out the pan.
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2
Place the pan back over the heat and reduce it to medium. Add the ham and render it till soft-crispy. Add the butter, yellow onion, carrot, turnips and potatoes. Season it with a healthy pinch of salt and some pepper. Cook until the onions are starting to become tender.
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3
Add the flour and stir it to get it to combine with the melted butter. Add the thyme, green onions and water or stock. Bring the stock to a boil while stirring. Stirring keeps the roux from lumping so stir until you are boiling. Taste and adjust the seasoning
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4
Reduce the heat to a simmer.
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5
In a mixing bowl combine the flour, sugar, baking soda and powder and the salt.
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6
Using your hands break the lard up into the flour then rub your hands together like you are warming them. Do this until you have a mealy looking flour mixture.
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7
Add the yogurt or buttermilk to the flour and stir with as few strokes as possible to bring the dough together, in other words try not to develop a lot of gluten.
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8
Remove the stew from the heat and stir in the browned pheasant.
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9
Using large table or soup spoons scoop up balls of dough and place them onto the top of the stew. Make sure to spread them out evenly. They may look far apart but they will swell up in the oven.
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10
Bake the potpie in the oven until the biscuits are brown and the stew is bubbly. About 15 to 20 minutes.
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11
Let cool a few minutes, it is thermonuclear, then serve.
