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News & Updates
Which Basic Need Would You Sacrifice?
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.
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.
fhfh mAKES a hUGE dIFFERENCE
FHFH Welcomes New Meat Processor
Thank you Pinnacle Meats for joining us in the fight against hunger.
CLICK HERE for a list of all participating meat processors.
Grand Junction FHFH Donations of Meat Increased in 2019
Thank you to everyone who donated!
Pope and Young Club continues their Support of 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.
Being the Change You Want to See in the World
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.
FHFH pays the processing fee for deer and livestock donated to our participating meat processors. The meat is then distributed at no cost to food banks, food pantries and groups that
provide meals to those in need. Please join with FHFH today as we endeavor to end hunger! Your act of compassion will put food on their plate and gladness and hope in their heart. Together we can be the change we want to see in the world!
Thank you for your continued interest in our mission of feeding the hungry. Together we can make a positive difference!
Josh Wilson
Executive Director
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!
Mid-Shore Community Foundation Provides Funding to FHFH
Amy Cawley, Chapter Coordinator for Mid-Shore FHFH receiving the Mid-Shore Community Foundation grant awarded January 15, 2020
The Mid-Shore Community Foundation is a 501(c)(3) public charity that connects private resources with public needs to enhance the quality of life throughout the Mid-Shore Region of Caroline, Dorchester, Kent, Queen Anne’s and Talbot Counties.
Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America. Since 1997 FHFH has provided over 20.2 million servings of meat to those in need.
FHFH is Filling in the Gap
FHFH is Filling in the Gap
In our country 1 in 9 people and 1 in 7 children struggle with hunger! That’s 37,227,000 people and of them 11,174,000 are children. There are many reasons why people are not able to get enough to eat: job loss, inadequate wages, medical expenses, etc. Not everyone who struggles with hunger is eligible for food assistance programs. For those who are eligible for food assistance it may still not be enough to purchase an adequate amount of food.
When people aren’t getting enough to eat they often turn to food banks and feeding ministries. Food banks and other feeding programs often list meat and protein items among their top food donation needs. The donation of fresh meat is typically less frequent than other food items, and due to the higher cost of meat, most agencies are unable to purchase sufficient quantities.
This is where FHFH fills in the gap! FHFH pays the processing fees to FHFH participating meat processors so there is no cost to the hunter to donate deer or the farmer to donate livestock, or the food bank, food pantry or feeding ministry who receives the much needed meat.
FHFH wants 2020 to be a year when we provide even more servings of nutritious protein to those in need. To do that, we need your support! You can help us to fill in the gap so people struggling with hunger get the needed nutritious protein for a healthy and productive life and give our children the opportunity to flourish and succeed which will help to strengthen our communities and our country.
Josh Wilson
Executive Director