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Venison toad-in-the-hole

• Mark Lloyd

Published: September 29, 2019 at 12:00 PM

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Serves 4

Easy

Total time: 50 mins

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This is a simple twist on a classic – swapping out everyday pork bangers for something a little more adventurous

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Try this venison toad-in-the-hole for something different, then check out our classic toad-in-the-hole, plus discover more venison recipes such as our venison pie, venison stew, venison curry, venison steaks and venison burgers.

.Use up any leftover batter with our yorkshire puddings or mix up your fillings in our yorkshire pudding wrap.

Ingredients

Nutrition

• 100ml sunflower oil

  plus a little extra for frying

• 150g plain flour

• 250ml whole milk

• 4 large eggs

• 1 tbsp creamed horseradish

• 1 tbsp thyme leaves

• 8 venison sausages

• to serve redcurrant jam or mustard

Nutrition: per serving

• kcal867
• fat59.7g
• saturates17.7g
• carbs45g
• sugars4.6g
• fibre8.1g
• protein33.4g
• salt2.8g

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Method

• step 1

  Heat the oven to 220C/fan 200C/gas 7. Put the sunflower oil into a large baking dish (about 32cm x 25cm) and put 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. Heat a little oil in a frying pan and fry the sausages until brown all over.

• step 2

  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.

• step 3

  Serve the toad in the hole with some buttered greens and redcurrant jam or mustard.

Discover more of our impressive sausage recipes

Authors

Mark Lloyd

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