Ostrich with Red Cabbage and Horseradish Cream

Preheat the oven to 170°C.

Cabbage: Cut the cabbage into quarters, cut out the hard core and discard. Thinly slice the quarters. Blanch the cabbage in a large pot of boiling salted water, drain and set aside.

Heat the butter in a heavy-based casserole and sauté the onion for 5 minutes. Peel, core and slice the apples and add to the onions. Cook for another few minutes then remove from the pan. Combine the wine, vinegar and the sugar. Layer the cabbage with the apples and onions, drizzling over the wine and seasoning with salt and freshly ground pepper. Cover and cook in the oven for about 1½ hours or until very tender. Check after 40 minutes and add a little water if needed.

Horseradish Cream: Combine the crème fraîche and horseradish and season.

Heat a heavy-based sauté pan until very hot. Dry the ostrich with kitchen towels and lightly rub with oil. Sauté for 3-4 minutes on one side then turn and cook for 2 minutes. Transfer to a plate, season and rest lightly covered for 10 minutes.

Sauce: Melt the butter in the pan the ostrich was cooked in. Add the shallots and cook gently until soft. Add the wine and stock and simmer to reduce by half, scraping the bottom of the pan to release any bits. Add the balsamic vinegar, redcurrant jelly and the mustard. Season. Strain the sauce through a sieve into a small jug.

To serve: Place the red cabbage on a serving platter. Slice the ostrich and lay alongside. Spoon over the red wine sauce and serve with the horseradish cream.