Venison Toad-In-The-Hole
A simple twist on a classic – swapping out everyday pork bangers for something a little more adventurous with our Wild Venison sausages & the addition of seasonal squas.
Ingredients
- 100ml sunflower oil
plus a little extra for frying.
- 150g plain flour.
- 250ml whole milk.
- 2 cloves garlic finely sliced.
- 4 large eggs.
- 1/2 butternut squash, peeled & cut into wedges.
- 1 tbsp creamed horseradish.
- 1 tbsp thyme leaves.
- 8 venison sausages.
- to serve redcurrant jam or mustard.
- 100g smoked cheddar (optional).
Method
Cooking time: 50 min
- Heat the oven to 220C/fan 200C/gas 7. Pour the oil into a large baking dish (about 32cm x 25cm) and place in the oven to get hot.
- Whisk together the flour, milk, eggs, horseradish and thyme with lots of seasoning to a smooth batter and leave to stand for 5 minutes.
- Place the squash wedges in the baking tray, carefully coating them in the hot oil, along with the garlic and some salt and pepper. Bake for 25 minutes until the squash is tender.
- While the squash bakes, heat a little oil in a frying pan and fry the sausages until they've got some good colour on the outside to maximise flavour.
- Remove the hot baking dish from the oven and carefully pour in the batter. Nestle in the sausages and put back in the oven for 20-25 minutes or until risen and golden.
- For the last few minutes, crumble the smoked cheddar on top of the toad for an extra indulgent finish.
- Serve the toad in the hole with some buttered greens and redcurrant jam or mustard.
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