Came across a recipe by HFW a few weeks ago and did my own take on it.
The recipe basically uses Pheasant breast rather that sausages. HFW does a mixture of both.
For the batter:
4oz flour
2 eggs
4 fl oz milk
Salt & Pepper
Flying Toads:
4 Pheasant Breast
1/2lb Streaky bacon
Prunes
Preheat oven to 220.
Lay the pheasant breast down (inside up) and place a prune in the flap of the breast.
Wrap tightly in the bacon. Repeat for all the breasts.
Put flour in a large bowl and make a well, add the eggs and gradually mix incorporating the flour. Slowly add the milk until mixture is smooth and creamy. Season with salt and pepper.
Put a large non-stick, deep tray into the oven with some oil in it.
When hot 5 mins or so add the pheasant and return to the oven for a further 5 mins.
Add the batter mixture pouring over the pheasant and around. Return to the oven and cook for about 30 Mins or until the batter has risen and is crisp and golden.
Serve with an onion gravy......... Delicious!
