Cut the grapes in half and mix with the cream cheese. Stuff the pheasant with this mixture.
Take a heavy pan and fry the pheasant off in 40g of the butter making sure it is sealed all over.
Put pheasant in a large casserole dish without lid and cook at 180 degrees C for 20 minutes.
Take out of oven and pour over half the brandy. Cover with lid or foil and return to oven for 1 hour or until done.
When cooked take out of oven and allow to rest for 10-15 minutes but keep covered.
Gently melt 20g of the butter then add flour, stock and remaining half of brandy and any juices left in casserole dish. When sauce thickens remove from heat and gently stir in cream, salt and pepper to taste.
Carve meat from bird take out stuffing and serve with sauce and vegetables of choice.