Pic of Venison toad in the hole

Venison toad in the hole

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Meat mains

Venison toad in the hole

Main Serves 3 1h 25 min
Before everyone settled on pork sausages, toad in the hole used to be made with any meat that was to hand – it works beautifully with the richer taste of venison sausages. Eat with rich, sticky onion gravy, roasted carrots and seasonal greens.

Ingredients

main

  • 6 venison sausages
  • oil for frying, e.g. vegetable or sunflower

for the gravy

  • 1 tbsp oil
  • 2 onions, finely sliced
  • 1 tsp dark brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp plain flour
  • 250ml veg stock

for the Yorkshire pudding batter

  • 300ml whole milk
  • 75ml water
  • 3 eggs
  • 225g plain flour
  • 1 tsp sea salt

Method

Prep time: 15 min
Cooking time: 1h 10 min

Make the gravy

  • Step 1

    Heat the oil in a large heavy-based pan. Add the onions and sugar and stir well. Gently cook on a very low heat for 45 minutes – 1 hour, until the onions are very soft and caramelised.
  • Step 2

    Add the vinegar, cook for 1 minute. Add the flour and stir for 2 minutes. Add the stock and bring to the boil. Reduce the heat and simmer to thicken slightly. Turn off the heat and leave until needed; it can be reheated to serve.
  • Step 3

    Preheat oven to 190°C/Gas 5.

Make the batter

  • Step 1

    Put all the ingredients in a large bowl and whisk well to combine. Leave to stand.
  • Step 2

    Heat 1 tablespoon oil in a non-stick flame and ovenproof non-stick roasting tin. Add the sausages and fry to brown on all sides.
  • Step 3

    Transfer to the oven and bake for 20 minutes. Add 2 tablespoons more oil to the tin and turn the heat to 220°C/Gas 7. Bake for another 5 minutes. Pour in the batter.
  • Step 4

    Cook for 25 minutes, until the batter is golden-brown and puffed up. Don't open the oven door to look at the batter while it's cooking or it will sink.
  • Step 5

    Serve with the onion gravy.

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