Venison toad in the hole
Lean venison sausages add a healthy twist to my sage and mustard toad in the hole, which is cooked in a cast-iron skillet. To guarantee a good rise, let the batter rest for at least 30 minutes and then keep the skillet in the oven while you pour the batter in to get a good sizzle.
In a bowl, combine the eggs with the milk and gently fold in the plain flour. Whisk in the wholegrain mustard, dried sage and garlic granules and season well. Leave the batter to rest in the fridge for 30 minutes.
With 10 minutes to go, preheat the oven to 210C and warm the oil in a skillet. Add the venison sausages and brown for 2-3 minutes. Place in the oven to heat up for 5 minutes.
Open the oven door, slide the skillet out, and nestle the onion wedges between the sausages. Carefully pour the batter into the skillet and return to the oven as quickly as possible.
Bake for 40-45 minutes until well risen, golden on top and cooked through in the centre. Serve with mash, onion gravy and plenty of vegetables on the side.
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