Place your pheasant on a platter and use a Bunsen burner to burn off the small remaining feathers all around, it is 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 string 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 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 endives in a deep pan with 1 liter of water, a large knob of butter, pepper, salt, and nutmeg, and cover with baking paper. Let simmer until all the water has evaporated and the endives are nicely colored on both sides, possibly with an extra knob of butter.
Remove your pheasant from the oven, cut off the string and keep the crispy leaves as a garnish, cut off the legs and then the 2 breasts with wings, place on a platter, arrange the potatoes, endives, and grape leaves around, keep warm in the oven at 75°C.
Pour off the fat from the baking dish, add the shallots and let them sauté briefly, deglaze with white wine, let it boil, 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 best is to cook on the carcass, this gives more flavor; it can also be done only with the breast, then just fry in the pan, not in the oven, and make sure to baste well!
