A toad in the hole with wild boar sausages, served in a black baking dish

Venison toad-in-the-hole

Name: Venison toad-in-the-hole
Total time: 50 min
Yield: Serves 4
Ingredients: 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

Preparation and cooking time
- Total time50 mins
Easy
Serves 4

Ingredients

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

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.