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1
In a covered medium saucepan, simmer the horseradish with 2 cups of the water, the sugar and a large pinch of salt until the horseradish is tender, 30 minutes; drain well.
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2
In a food processor, puree the horseradish with the creme fraiche.
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3
Scrape the puree into a small bowl and season with salt.
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4
Preheat the oven to 400.
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5
In a small bowl, blend the butter with the thyme, rosemary and sage and season with salt and pepper.
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6
Rub 11/2 tablespoons of the herb butter under the skin of each pheasant.
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7
Rub the remaining 1 tablespoon of herb butter all over the outside of the birds and season with salt and pepper.
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8
Tuck 2 lemon quarters into each cavity and tie the legs with string.
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9
Set the pheasants on an oiled rack in a roasting pan on their sides, and roast for 30 minutes.
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10
Carefully turn the birds to the other side and roast for 30 minutes.
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11
Turn the pheasants breast side up and roast for 10 minutes.
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12
Pour the cavity juices into the roasting pan, pressing lightly on the lemon to release the juice.
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13
Transfer the pheasants to a carving board and let rest for 10 minutes.
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14
Set the roasting pan over 2 burners.
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15
Add the remaining 1 cup of water and simmer, scraping up the brown bits, until reduced to 3/4 cup, about 3 minutes.
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16
Pour the juices into a small saucepan and season with salt and pepper.
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17
Keep warm.
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18
Carve the pheasants and arrange on plates.
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19
Using 2 soup spoons, scoop the horseradish puree into neat ovals and set them beside the pheasant.
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20
Pour the pan juices over the pheasant and serve with the Caramelized Endives with Apples.
