Venison Toad in the Hole with Caramelised Onion Gravy FROM LIA TEIXEIRA - Farmison & Co

Ingredients

• 1 pack (460g) wild venison caramelised onion sausages.
• 1 tbsp olive oil
• 125g plain flour, sifted
• 1 tsp sea salt flakes
• 1/4 tsp cracked black pepper
• 1 thyme spring, leaves only
• 1 tsp Dijon mustard
• 2 large eggs, lightly beaten
• 300ml whole milk
• 60g beef dripping
• 60g butter
• 2 large onions, peeled, halved and very thinly sliced.
• 2 tsp caster sugar
• 100ml red wine
• 1 large spring thyme
• 1 large spring sage
• 400ml rich beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp good quality balsamic vinegar.
• 1 tbsp cornflour dissolved in 1 tbsp cold water.
• 30g cold butter, cubed
• Sea salt flakes, to taste
• Freshly ground black pepper, to taste.