Place your pheasant on a platter and use a blowtorch to burn off the small remaining feathers around it, making it much more pleasant to eat afterwards. Rub it all over with soft butter and season inside and out with pepper and salt.
Place the grape leaves on the breast (these will keep the pheasant juicy) and tie twine around the bones and leaves so that it holds together nicely. Place in a baking dish with 2 more knobs of butter on top and put it in a preheated oven at 190°C for 40 minutes. It is important to regularly baste the pheasant with the roasting juices.
Meanwhile, peel the potatoes, steam them, and color them all around in butter, seasoning with pepper and salt.
Place the endive in a deep pan with 1 liter of water, a large knob of butter, pepper, salt, and nutmeg, and cover with baking paper. Let it simmer until all the water has evaporated and the endive is nicely colored on both sides, possibly with an extra knob of butter.
Remove your pheasant from the oven, cut off the twine and keep the crispy baked leaves as a garnish, cut off the legs and then the 2 breasts with wings, place on a platter, arrange the potatoes, endive, and grape leaves around it, and keep warm in the oven at 75°C.
Pour off the fat from the baking dish, add the shallot and let it sauté briefly, deglaze with white wine, let it boil down, add cream and brown stock, season with pepper and salt, and let it reduce.
Strain the warm sauce over the pheasant dish. Serve immediately on warm plates. The grape leaves can be replaced with slices of bacon to keep the breast meat juicy.
The tastiest is roasting on the carcass, this gives you more flavor, you can also just use the breast, then simply fry in the pan, not in the oven, and cover well with sauce!
