Wild Venison Sausage Cornbread Skillet
A golden skillet cornbread studded with cooked wild venison sausage, sweetcorn and spring onion.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 400 g wild venison sausages, skins removed
- 15 ml rapeseed oil
- 150 g fine cornmeal
- 100 g plain flour
- 8 g baking powder
- 2 eggs
- 250 ml buttermilk
- 50 g butter, melted
- 150 g tinned sweetcorn, drained
- 3 spring onions, sliced
- 80 g mature Cheddar, grated
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat the oven to 200°C, or 180°C fan. Heat 10 ml oil in a frying pan, add the sausage filling and cook for 12–15 minutes, breaking it into small pieces.
Check the sausage is piping hot with no pink and reaches 70°C for 2 minutes. Remove from the heat and let it stop steaming while preparing the batter.
Mix the cornmeal, flour, baking powder, salt and pepper in a bowl. Whisk the eggs, buttermilk and melted butter in another bowl, then fold the wet ingredients into the dry.
Fold in the cooked sausage, sweetcorn, spring onions and half the Cheddar. Grease a 24 cm ovenproof skillet with the remaining oil and spoon in the batter.
Scatter the remaining cheese over the top. Bake for 30–35 minutes until golden and firm in the centre. A skewer should come out without wet batter, and the centre should be piping hot.
Cool for 5 minutes, then cut into six wedges. Use an oven glove when handling the skillet, including after it leaves the oven.
Storage
Cool in shallow portions and refrigerate within 1–2 hours at 5°C or below. Eat within 48 hours. Freeze promptly for up to 3 months for best quality. Thaw in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
