Wild Venison Sausage Toad in the Hole
Wild venison sausages baked in risen Yorkshire pudding batter with onion gravy for a winter supper.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 8 wild venison sausages (about 600 g)
- 140 g plain flour
- 3 eggs
- 220 ml milk
- 30 ml rapeseed oil
- 250 g onions, sliced
- 20 g butter
- 20 g plain flour, for the gravy
- 400 ml low-salt beef stock
- 200 g frozen peas
- 2 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat the oven to 220°C, or 200°C fan. Whisk the 140 g flour, eggs, milk and half the seasoning into a smooth batter and leave to stand while the oven heats.
Put the sausages and oil in a metal roasting tin about 25 × 30 cm. Roast for 15 minutes, turning once. The tin and oil must be hot before the batter is added.
Carefully pour the batter around the sausages. Return to the oven and bake for 30–35 minutes without opening the door for the first 25 minutes, until the batter is risen and golden.
Meanwhile, soften the onions in butter for 15 minutes. Stir in the gravy flour, add the stock gradually and simmer for 5 minutes with the remaining seasoning.
Check several sausage centres with a clean food thermometer: they must reach 70°C for 2 minutes, be piping hot and have no pink. The batter should be cooked through without wet floury patches. Allow more time if needed.
Cook the peas for the packet time. Serve the toad in the hole immediately with onion gravy and peas.
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.
