Riverford Wicked Leeks
Venison toad in the hole recipe image

Print Venison toad in the hole

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.


  • 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


  1. Make the gravy: 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.
  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.
  3. Preheat oven to 190°C/Gas 5.
  4. Make the batter: Put all the ingredients in a large bowl and whisk well to combine. Leave to stand.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with the onion gravy.
want to cook with fresh ingredients? try one of our award winning veg boxes