Venison Toad in the Hole

Venison Toad in the Hole Recipe

By Elaine Lemm

britishfood.about.com

Photo © RFB Photography

This variation of a Toad in the Hole recipe turns my Yorkshire Pudding recipe into a very special, filling meal with the addition of venison sausages. It is a delicious supper or lunch dish served with onion gravy and fresh vegetables. Is even good to serve instead of a traditional Sunday roast.

Always try to source the best quality venison sausages, your local butcher, or a game butcher will be able to help.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 4 large, fresh eggs, measured in a jug
• Equal quantity of milk to eggs
• Equal quantity of all purpose/plain flour to eggs
• Pinch of salt
• 2 tbsp lard, beef dripping or vegetable oil
• 6 good quality, venison sausages

Preparation:

Serves 4

• Heat the oven to the highest temperature possible.
• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
• Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
• Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
• Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cm hole tin) or 12-hole muffin tin and heat in the oven. Cut each sausage into pieces to fit the holes of the pudding tin, place one piece into the hot fat and return the tray to the oven. Cook until the sausage pieces are golden brown (approx 15 mins) golden.
• Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
• Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
  
  Serve the Venison Toad in the Holes with gravy and fresh seasonal vegetables.