1. Cut the breast, leg, and thigh meat from the smoked pheasant. Use two forks to shred the meat, or chop it with a sharp knife. Save the carcass for stock.
2. In a medium bowl, whisk together the mayo, yogurt, and horseradish. Crack the black pepper over the bowl and whisk to incorporate. Add the shredded pheasant and diced celery, stirring until everything is mixed well. Refrigerate the pheasant salad for an hour or two to cool and allow flavors to incorporate.