News & Updates

Due to the concern surrounding the outbreak of Coronavirus COVID-19 and efforts to slow down the spread of the virus facilitated by group gatherings, FHFH decided to postpone the Maryland Benefit Banquet and Auction originally scheduled for Friday, March 13th in Hagerstown. At this time it is too early to know whether a new date will be available in the next several months. If not, we will look ahead to the second half of the year.

Individuals who have purchased tickets may decide to: (1) keep the tickets for use at the rescheduled banquet, (2) have the purchase price converted to a donation and receive a tax receipt, or (3) request a refund of their ticket purchase amount. This can be handled by calling FHFH at 301-739-3000 or emailing us.

We appreciate your understanding and we pray for a swift resolution to this major public health concern!

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ….”  Matthew 25:35 

Which Basic Need Would You Sacrifice? 

If you didn’t have enough money to pay for all of your basic needs, which would you sacrifice? Would you decide to not buy food or medicine, cut back on health care, not pay  for rent, heat, water or electricity? How would you choose knowing that doing without any one of these basic needs would have detrimental consequences?
 
For millions of people in our country making this difficult decision is a reality! Parents are trying to provide for their families and senior citizens are struggling to survive on limited incomes. They may cut back on food, skip meals, reduce food portions or water down food. Persistent hunger can cause fatigue, trouble concentrating and have a negative impact on their health. This shouldn’t be happening and it doesn’t have to!
 
FHFH has been proving nutritious venison and livestock at no cost to food banks, food pantries and feeding ministries in local communities across our nation since 1997. FHFH and the organizations serving people in need can make the difference between someone going hungry or having an adequate amount of food to be healthy and productive. 

A priest once told FHFH Founder Rick Wilson, “You’re not just feeding hungry people.  You’re saving people’s lives!”  The priest explained that his ministry brought people in off the streets on the coldest nights and gave them a warm meal. The support of FHFH helped his ministry and that some of the people would die if they remained out in the cold.
 
You can help provide food for someone who is hungry and you may even save a life! By donating deer or livestock, or giving a financial gift to FHFH you are helping people in communities across our country who are experiencing difficult circumstances. Together, we can help end hunger and make a better future for everyone!
  
Thank you for your continued interest in our mission of feeding the hungry.​

Sincerely,

​

​Josh Wilson
Executive Director

Classic Meatloaf
​Submitted by Lance Johnson, Coordinator for Rutherford County, North Carolina FHFH
​

• 2 tablespoons unsalted butter
• 1 1/4 cups onion, finely diced
• 1 1/4 cups portobello or desired mushrooms, finely chopped
• 1/2 cup celery, finely diced
• 1/2 teaspoon dried thyme
• 1 teaspoon finely chopped garlic
• 1/2 cup grated carrot
• 1 cup fresh bread crumbs
• 1/2 cup half-and-half or milk
• 2 eggs
• 1 1/2 pounds ground venison
• 1/2 pound ground pork or turkey
• 4 slices bacon, finely chopped
• 1 3/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 teaspoons cider vinegar

Preheat oven to 350 degrees F.

In a large skillet heat butter until melted and foaming.  Add onions, mushrooms, and celery.  Season to taste with kosher salt and black pepper.  Cook 3 minutes, being careful not to brown.

Sprinkle thyme over onion mixture.  Rub garlic and pinch of salt into paste; add garlic.  Cook and stir until onions are tender and translucent.  Stir in grated carrot; remove from heat.  Cool completely.

Meanwhile, soak bread crumbs in half-and-half; lightly beat in eggs.

In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture.  Sprinkle the 1-3/4 teaspoons salt and the pepper.  Using hands, mix until well blended.

Turn mixture into a rectangular baking dish.  Using hands, shape into a 9×5-inch loaf.  Make shallow indentation around sides.

Combine ketchup, brown sugar, and vinegar.  Spoon over top of meat loaf.  Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees F.  Let rest 10 minutes before slicing.

The Blind of Delmarva located in Mardela Springs, Maryland is a small food pantry with a big goal of delivering food to those who cannot access a regular food pantry. Joan Mitcheil, who administers it says, “Our volunteers feed around 40 families and we operate on a shoestring. When given the opportunity of donated venison, I called everyone to see who wanted ‘deer burger.’ Everyone did! They look forward to it now.” Donald, who had a hip replacement, said he no longer hunts but relies on FHFH donations. Jackie said her chili is no good without venison. With the price of donated meat escalating at the Maryland Food Bank, having donated venison from FHFH has made a huge difference in our ability to provide meat to our hungry people. It is a real blessing. Here on the Lower Shore deer meat is a staple.

FHFH welcomes Pinnacle Meats in  Rutherfordton, NC to our FHFH team!

​Thank you Pinnacle Meats for joining us in the fight against hunger.

CLICK HERE for a list of all participating meat processors.

Brandon Siegfried, chapter coordinator for Grand Junction FHFH in Colorado, expressed his gratitude for the increase in meat donations. The Western Slope hunters contributed to a huge increase in meat donations in 2019. Grand Junction FHFH went from 350 pounds donated in 2018 to 1,063 pounds donated in 2019! That’s a 200% increase! Catholic Outreach made venison stew last week with the donated venison. 

Thank you to everyone who donated!

The Pope and Young Club has continued their support of Farmers and Hunters Feeding the Hungry by awarding FHFH
​a $2,000 grant.  This funding will provide 4,800 servings of meat to the food banks and feeding ministries who serve people who are struggling with hunger.
 
The Pope and Young Club is one of North America’s leading bowhunting and conservation organizations.  They are a fraternal membership-based organization made up of dedicated bowhunter/conservationists. The Pope and Young Club is a 501(c)(3) non-profit organization, working to protect and defend wildlife and bowhunting across North America. Their mission is “to ensure bowhunting for future generations by preserving and promoting its heritage and values.”

FHFH thanks the Pope and Young Club for their continued support of our mission of feeding the hungry.

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ….”  Matthew 25:35   

​Being the Change You Want to See in the World

​​Do you feel sympathy and want to help others who are struggling through a difficult time? If you do… congratulations – you are a compassionate person! 
Our country has many people who are struggling to get enough to eat. Among those who are hungry are children and adults of all ages. They may be someone you’ve never met or could be a member of your family, a friend, neighbor or co-worker.

Chinese Red Stock Braised Venison Shanks
by Bobbie Jo Wasilko
He Hunts She Cooks
​
Prep Time:  30 min
Cook Time:  5 hr
​​Serves 6

Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever tough cut you want to give a low, slow braise.

For the Red Stock

• 8 cups Chicken Stock
• 1-1/4 cups Low Sodium Soy Sauce
• 1 cup Shaoxing Cooking Wine
• 1/2 cup Dry Sherry
• 3/4 cup Chinese Rock Sugar (substitute light brown sugar)
• 3 Tbs. Chinese Five Spice Powder
• 1 Tbs. Whole Black Peppercorns
• 1 Tbs. Whole Sichuan Peppercorns
• 1 Tbs. Korean Ground Red Pepper (Gochugaru)
• 1 Tbs. Onion Powder
• 2 bunches Scallions green and white parts (cut into 2 inch pieces)
• 1 Two Inch Piece of Fresh Ginger Root (cut in 4 pieces)
• 10 Cloves Garlic (Peeled, smashed)
• 2 Naval Oranges (quartered and with the rind on)

For the Venison Shanks (or 5 pound any tough cuts)

• 4-6 Whole Bone-In Venison Shanks
• 1 Large Onion
• 1 Tbs. Chinese Five Spice Powder
• Fresh Ground Black Pepper
• Kosher Salt
• Peanut Oil for Frying

To Finish

• 3 Tbs. Corn Starch
• 3 Tbs. Water

For the Chinese Red Stock

• In a large stock pot, add all the stock ingredients and bring to a boil, then reduce the heat and simmer for 15 minutes.
• Cool until ready to use.

For the Venison Shanks

• Bring shanks to room temperature one hour before cooking.
• Preheat the oven to 300ºF.
• Season Shanks with a little kosher salt, black pepper and Chinese Five Spice.
• Sear the shanks in a large frying pan with a bit of peanut oil, until browned on all sides.
• Chop the onion and sauté in the same pan for 4 minutes.
• Place the shanks and onions in a large roasting pan and pour the red cooking stock over the shanks.
• Cover the pan and place in the oven for 4-5 hours util tender.
• When finished, remove the shanks and set aside.
• Strain the sauce and discard all the solids.
• Pour the braising liquid into a pot and heat until boiling.
• Make a slurry with 3 tablespoons corn starch, and 3 tablespoons cold water.
• Pour the slurry into the braising liquid to thicken a little (*Don’t make it too thick, this is a sauce, not gravy).
• Serve the shanks whole, or pull the meat off the bones.
• Serve with rice and stir fried vegetables.

Notes

• Use the braising liquid to pour over coconut milk jasmine rice and stir fried vegetables. YUMM!

​The Mid-Shore Community Foundation has awarded $6,000 in grant funding to FHFH for chapters serving Caroline, Kent, Queen Anne’s and Talbot counties in Maryland. This funding will assist FHFH in providing nutritious meat to the food banks and feeding ministries for the hungry people in those counties.