News & Updates

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.

“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   

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.

Sincerely,

​

​Josh Wilson
Executive Director

We received a note of thanks from someone in need who received venison donated by FHFH:

“We got our Thanksgiving venison from a local church.  We loved it and it was really good.  We were very thankful for what you do for your community and us.  You made us happy.”

Because of your donations of deer and financial gifts to FHFH they had food to be thankful for at Thanksgiving!  We thank you for helping us make it possible.

Venison Barley Stew
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

A hearty stew for hearty appetites and cold weather! 
I have everything in this stew but the kitchen sink. 
​A dollop of horseradish cream and hot homemade bread makes this dish complete.
 
Ingredients:

• 2-1/2 pounds venison shoulder, cut into 1 inch pieces (substitute elk, moose, caribou, antelope, or bear)
• 1 large onion, chopped
• 2 carrots, cubed
• 1 celery stalk, cubed
• 1 leek, white and light green parts only, chopped
• 5 cloves garlic, minced
• 2 tbs. tomato paste
• 2 tbs. anchovy paste
• 1 tbs. garlic powder
• 1 tbs. onion powder
• 1 tbs. Kosher salt
• 1 tbs. fresh cracked pepper
• 5 fresh thyme sprigs, leaves only
• 2 bay leaves
• 1-14 ounce can crushed tomatoes
• 9 cups venison or beef stock ( I used 5 tbs. More Than gourmet venison Demi-Glace mixed with 9 cups water)
• 1 cup Pinot Noir red wine (cheap stuff will do)
• 1/2 cup pearl barley, uncooked
• 7 honey gold potatoes, skin on cubed, placed in a bowl of cold water until ready to use (keeps them from turning brown)
• 1/2 cup frozen petit white corn
• 1/2 cup frozen peas
• 2 cups chopped kale
• Canola oil or grape seed oil for sautéing

Instructions:

1.Cut shoulder meat into 1 inch pieces, season with salt and pepper and sit aside while prepping other ingredients

2.Heat a large soup pot with a few tablespoons of oil and heat on medium-high

3.Add the pieces of meat, a few at a time to the pot and brown (don’t over crowd the meat)

4.Remove the browned pieces to a bowl

5.Continue adding the meat, a few at a time until the pieces are browned

6.Add a bit more oil if needed and add the onion, carrot, celery, and leeks, and minced garlic and sauté for 5 minutes

7.Add the meat back to the pot with the vegetables

8.Add the tomato paste, anchovy paste, garlic powder, onion powder, Kosher salt, pepper, thyme leaves, bay leaves, crushed tomatoes (with juice), venison (or beef) stock, and red wine

9.Bring the pot to a boil, then turn down to low heat

10.Partially cover the pot with a lid and keep on a very low simmer for about 2-3 hours

11.Once the meat is becoming tender, add the pearl barley and simmer another 1-2 hours, stirring on occasion so the barley doesn’t lump up or stick to the bottom of the pot

12.Turn the heat to medium-high and add the potatoes, corn, peas, and kale and cook until potatoes are fork tender

13.Mix a few tablespoons prepared horseradish with 3 tbs. cream and top with soup if desired

Notes:
This stew can be canned in a pressure canner for longer shelf life… although it tastes so good, it will be a challenge to keep on a shelf!!

Shepherds Christian Assembly in Coshocton, Ohio appreciates the venison donated to their ministry by Coshocton County FHFH (OH-10).  They served venison/sausage meatloaf at their community meal on Thanksgiving. They also serve a free lunch on Tuesdays, an evening meal after Bible study on Wednesday evenings, a meal after their Friday evening service, and lunch on Sunday after the morning service for those in attendance. Shepherds Christian Assembly serves about 19,000 meals a year!  They have various organizations that donate food and supplies to the Lord’s ministry. With the deer burger donated by FHFH they make chili, sloppy joes, tacos, meatloaf and anything else they can think of.  They also give venison burger to people to take home and cook. Shepherds Christian Assembly is in their 14th year of ministry in Coshocton. They said Dewy Thompson, Chapter Coordinator of Coshocton County FHFH, has been a blessing to them.
 

The Cambridge Walmart store recently donated $1,000 to Farmers and Hunters Feeding the Hungry (FHFH) to help pay for the processing of meat to be distributed locally to those in need. Donated deer and large farm animals are taken to FHFH participating meat processors where they are butchered and packaged for distribution by local food pantries. More information about FHFH, a national organization to help feed the hungry, can be found at fhfh.org.

What a donation to be thankful for! Over 4,400 pounds of fresh venison was donated by the USDA Wildlife Services in November 2019 to Lehigh Valley FHFH (PA-08) and Everlasting LIFE Ministries, Inc.  Everlasting Life Ministries filled more than six large freezers with this donation! This provides them with months worth of meat to hand out! This is a blessing to them and the families that they feed on a weekly basis. God provides!