VENSION FROM THE HILLS OF HARRIS
Amhuinnsuidhe Castle is a spectacular hideaway offering outstanding comfort,
top-class fishing and field sports, good food and warm Hebridean hospitality.
The Castle is located in North Harris on the road to Hushinish, run as a traditional sporting estate with guests staying in the Castle itself and in a number of cottages.
Although non-residents of the castle are unable to book in our restaurant we offer fresh local venison boxes with a selection of cuts in the summer.
Find venison in our honesty shop, which is found in the old stable block, just on the right as you pass through the arch way beyond the Castle.
We supply a range of Amhuinnsuidhe Castle Venison, Sweet treats, ice creams, drinks and a selection of other local produce.
30 g corn flour
1 tbs dry spice mix, of your choice
½ tsp black pepper
½ tsp sea salt
1 kg venison (deer) meat for stew (neck, shoulder and leg, without bones), cut into small cubes
4 tbs olive oil (divided)
½ cup red wine
80 g celeriac (celery root), cut into small pieces
80 g parsley root, cut into small pieces
100 g carrots, cut into small pieces
80 g fresh red peppers, cut into small pieces
8-10 juniper berries, crushed in a mortar
800 ml beef broth from 1 cube
2 tbs tomato paste
1 bay leaf
1. Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
2. Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
3. Return the meat to the pan, deglaze with red wine. Set aside.
4. Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
5. Add chopped fresh red pepper and juniper berries, sauté briefly.
6. Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover and lock lid on pressure cooker.
7. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.