The Best Guide for the NN12 Area

Venison Toad In The Hole

Author: Riverford Organic

Published: 11th October 2022 06:32

 

 

Preparation Time: 15 minutes

Cooking Time: 1 hour 10 minutes

Serves: 2-3 people

Ingredients

• 6 venison sausages
• oil for frying

 

for the gravy:

 

• 1 tbsp oil
• 2 onions, peeled & 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

 

 

Instruction

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 mins – 1 hour, until the onions are very soft and caramelised.
2. Add the vinegar, cook for 1 min. Add the flour and stir for 2 mins. 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 the oven to 190C. Make the batter: put all the ingredients in a large bowl and whisk well to combine. Leave to stand. Heat 1 tbsp oil in a non-stick flame and ovenproof non-stick roasting tin (or use a frying pan to brown the sausages then transfer to a roasting tin). Add the sausages and fry to brown on all sides. Transfer to the oven and bake for 20 mins.
4. Add 2 tbsp more oil to the tin and turn the heat to 220C. Bake for another 5 mins. Pour in the batter. Cook for 25 mins, 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.
5. Serve with the onion gravy.

Courtesy of http://www.riverfordsacrewell.co.uk/

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