Any poultry will work here, and I often use turkey, rabbit or partridges. See the headnotes for alternatives to pig's feet for the broth. You can't skip the gelatin, though, since it is what holds the pie together.
1poundYukon Gold or other waxy potatoes,cut into chunks
1celery stalk,chopped fine
1 1/2cupsall-purpose flour
1stick butterchopped into 1/2 inch cubes
1/4cupduck fat or lard
Heat 2 tablespoons of the duck fat in a pot and brown the pheasant pieces. When they are browned, add the pig's feet, stock, juniper berries, pepper and bay leaves, adding more water as needed. Simmer this until the meats are falling off the bone, which should take about 2 to 3 hours.
Pick the skin, fat and other yummy stuff from the pheasant and trotters and cut them into rough, 1/2 inch pieces.
Put the potatoes in the broth and cook until tender. Remove and reserve. Cook the broth down by half, strain it and salt it to taste.
While the broth is simmering, mix the flour and salt, then the butter in a food processor. The butter must be very cold, so put the chunks in the freezer for 15 minutes before pulsing the mixture together 4 to 6 times. After this is done, add the goose fat or lard and pulse a few more times until the mix looks like polenta.
Add 3 to 5 tablespoons of water to the dough and buzz it a few times. Remove and clump it into a ball, then flatten it somewhat/ Dust with flour and cover in plastic wrap. Refrigerate the dough while the pheasant and pig's feet cook.
Preheat oven to 350°F. In a shallow casserole, heat the other 2 tablespoons of duck fat over medium-high heat and cook the celery, shallot and garlic until soft. Add the potatoes, meats, thyme and wine. Add a bit of salt. When everything is in, move everything to a pie dish, then add the stock up to the level of the meats.
Roll out the dough flat enough to cover the pie dish. Cover the stew with the crust. Cut some holes in the top to let steam escape. Paint the crust with the egg yolks. Bake in the oven for 45 minutes; the crust should be nice and brown. Remove and let stand for 10 to 15 minutes before serving.