News & Updates

Danny’s Brownie Obsession
by Bobbie Jo Wasilko
He Hunts She Cooks

Danny is obsessed with brownies, but I don’t always have time to make them from scratch, so here is a semi-homemade version.

Brownies

• 2 Boxes Betty Crocker Fudge Brownie Mix
• 4 Eggs
• 1 cup Vegetable Oil
• 1/2 cup Water
• 1/2 cup King Arthur Flour brand Black Cocoa (optional)

Pretzel Base

• 3 cups Mini Pretzels, crushed (Reserve some whole for plating)
• 3/4 cup Light Brown Sugar
• 3/4 cup Butter, melted
• 3/4 cup All Purpose Flour
• 1 tsp. Baking Soda

Caramel Topping for Brownies

• 1 can Nestle La Lechera Dulce De Leche (caramel)
• 5 tbs. Heavy Cream

Additional Items

• A second can of Nestle La Lechera Dulce De Leche (caramel)
• 5 additional tablespoons of heavy cream
• 1 can Redi-Whip
• 1/4 cup Hershey’s Special Dark Chocolate Syrup
• 1 Wooden Skewer
• Ice Cream, if desired

Instructions

1. Pre-heat the oven to 350 degrees.

For the Pretzel Base

1. Crush pretzels in a zip lock bag
2. Pour the pretzels into a bowl and add the brown sugar, flour, baking soda and mix
3. Add the melted butter over the dry ingredients and mix
4. Pour the pretzel base into a large cake pan which has been lined with parchment paper, or greased
5. Bake the pretzel crust for about 10 minutes then remove the pan and set aside.

For the Brownie Batter

1. Make the brownies according to the box instructions and add the black cocoa to the brownie mix if using
2. Pour the brownie batter over the pre-baked pretzel crust.

For the Caramel Topping

1. Add the can of caramel to a microwave safe cup along with 5 tbs. heavy cream and heat for about 30 seconds
2. Stir the caramel and cream until the caramel is melted and loose
3. Pour the caramel over the brownie batter and swirl lightly with a butter knife to marbleize (do not over mix)
4. Place the brownies in the oven and bake 30-45 minutes (2 boxes took 45 minutes total)
5. Remove the brownies from the oven and cool completely, about 3 hours.

To Plate the Brownies

1. Grab the parchment paper and lift out the brownies, if using, otherwise leave the brownies in the pan
2. Use a 4 inch metal ring mould to cut out round brownie shape ( you may omit this step and just cut out a square) and set aside
3. Heat the second can of dulce de leche (caramel) and add 5 tbs. heavy cream and heat for about 30 seconds to loosen the caramel
4. Spoon a small circle of warm caramel in the center of a plate (about 4 tablespoons full)
5. Use the back of the spoon in the caramel to make the circle a bit larger
6. Place a large dot of Hershey’s syrup in the center of the caramel, and make 3 rings with syrup around the caramel, working from the inside to the outside
7. Use the blunt end of a wooden skewer to make small circles going around the caramel and chocolate syrup to make a marble effect in the sauces
8. Top the swirled sauces with the brownie
9. Top the brownie with Redi Whip and two miniature pretzels
10. Serve with ice cream if desired

The Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry distributed 714,000 servings of nutritious meat to local food banks and ministries to help feed needy children, families and individuals over the past year.

​Donations included over 89 tons of deer, elk and livestock from generous hunters and farmers bringing the total number of meat servings donated, processed and distributed through the organization to 20.2 million since 1997.
 
“We are so thankful that the Lord has used this ministry to enable hunters and farmers to provide meat for over 20 million meals to their hungry neighbors,” said FHFH Executive Director Josh Wilson.  “And we are grateful for the local butcher shops, financial supporters and volunteers across the country who make this program possible.”
 
Financial support and grant funding from individuals, businesses, churches, other organizations and foundations enable FHFH to pay participating local butcher shops a discounted rate to process and package donated deer and livestock.  The meat is then distributed to local food banks, feeding programs and ministries at no cost to help feed the needy of their communities.
 
​Inspired by a passion for the outdoors and compassion for the needy, FHFH is committed to addressing the problem of hunger across America.  With volunteers and participating local butcher shops serving in over 20 states, FHFH enables hunters and farmers to provide protein-rich meat to local feeding programs and ministries in a unique and relevant way.
 
The organization welcomes new financial supporters and volunteers to join the cause.  Those interested in learning more can visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org for more information about the ministry.

Nick in Ohio recently shared this inspiring story with us. Last Thanksgiving Nick’s 11 year old son Kyler shot his first buck.  Shortly afterward that day Nick also shot a buck.  Nick said Kyler has such a giving heart that he decided to donate his deer to FHFH.  Nick felt compelled to donate his deer as well so they took both deer to one of our FHFH participating butcher shops – Sunset Meat Market in Piqua, Ohio.  When they donated their deer the butcher thanked them and congratulated Kyler on his first buck.

We sent Nick and Kyler several FHFH hats and an FHFH news magazine.  Kyler was surprised and said, “I want to donate all of my deer to them!”  Nick thought he was just excited by the hats, but was humbled to learn Kyler had been motivated by the stories in our news magazine.  According to Kyler, “We can feed a lot more families with our deer!”

THANK YOU SO MUCH Nick and Kyler for donating your bucks to help feed the people 
​in your community struggling with hunger.

The Bass Pro Shops and Cabela’s Outdoor Fund has awarded a grant to the national Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry. This funding will help FHFH pay meat processing bills to transform donated deer into nutritious meat for local food banks, promote the value of “venison for the hungry” efforts to the general public, and continue supporting the network of FHFH chapter coordinators.

“On behalf of those in our country who struggle with hunger, we thank the Bass Pro Shops and Cabela’s Outdoor Fund for their generosity and support of our mission to end hunger in America,” said FHFH Executive Director Josh Wilson

Guided by the visionary leadership of Bass Pro founder Johnny Morris, the Outdoor Fund empowers Bass Pro Shops and Cabela’s 200 million annual customers to support conservation efforts by rounding up their purchases. Rallying passionate customers alongside dedicated team members, industry partners and leading conservation organizations, Bass Pro is creating North America’s largest conservation movement to collectively shape the future of the outdoors and all who love it for generations to come.

About FHFH – People across America who struggle with food insecurity are often desperate for meat and protein items. FHFH gives nutritious meat to food banks, food pantries and feeding ministries that help those in need by paying inspected and approved local butcher shops to process deer and livestock that are donated by farmers and hunters. Meat for 20 million meals has been donated, processed and distributed by FHFH since 1997. The organization welcomes new supporters and volunteers to join the cause. To learn more please visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org.

“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   ​

​Since 1997 FHFH has been fighting to provide freedom from hunger for people across the United States. Together we’ve helped hunters and farmers donate over 20 MILLION servings of meat for people in need. FHFH pays the meat processing costs for deer or livestock donated to FHFH’s participating meat processors. The processed meat is packaged and distributed at no charge to food banks, food pantries and feeding ministries to help those who don’t have enough food for their families.

Sincerely,

​
 

Josh Wilson
Executive Director

Shish Ka-Bobbie Jo
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

This is hands down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than rare to medium-rare.

Prep Time:  24 hr 30 min
Cook Time:  3 min
Total Time: 24 hr 33 min

Ingredients

• 3 lbs. Dry Aged Venison Top Butt or Backstrap (substitute elk, moose, antelope)
• 2-8 oz. Packages Whole White Mushrooms
• 2 Large White Onions
• 4 Sweet Bell Peppers (red, yellow, or orange)
• 1-1/4 cups Olive Oil
• 1/2 cup Soy Sauce
• 1/3 cup Lemon Juice
• 2 tbs. Minced Garlic
• 2 Bay Leaves
• 1 tsp. Black Pepper

Instructions

• Cut top butt or backstrap into 2 inch pieces and place in a large zip lock bag.
• Add whole mushrooms to the bag.
• Add the olive oil, soy sauce, lemon juice, garlic, bay leaves and pepper, and seal closed.
• Place the bag in a large bowl (in case the bag leaks), and refrigerate no less than 24 hours.
• The next day, remove the meat/mushrooms from the fridge 1 hour before grilling.
• Cut up the bell peppers, and onions into 2 inch pieces.
• Soak wooden skewers (if using), in warm water for 30 minutes.
• Skewer the meat, mushrooms, peppers and onions alternating between the meat and vegetables.
• Place on a hot grill and cook for no more than 3 minutes (or rare to medium-rare).
• Serve with rice flavored with cumin powder or other side dish of your choice.

Sam’s Club #8215 in Springfield, Illinois recently awarded a $500 grant to Central Illinois FHFH.  

Craig Walker, Coordinator for Central Illinois FHFH, presented one of the store’s managers, Cody Frederick, with a certificate of appreciation.

We thank Sam’s Club #8215 in Springfield for helping  FHFH feed the people in their community who are in need!

The Lowcountry FHFH chapter in South Carolina donates meat to Tricounty Family Ministries.  Tricounty Family Ministries is an amazing organization making a difference with your help! 

Tricounty Family Ministries posted this article on their Facebook page: 
 
Fourteen years ago a beautiful little boy came to our ministry for lunch with his grandmother. He didn’t want to eat the green vegetables on his plate and started sulking. He was so cute I had to go outside to the picnic table where he was sitting and started teasing him about eating his veggies. He pointed to me and asked me to taste them first. His grandmother, who raised him, brought him to TFM today. Here he is about 6’ tall, with the same beautiful brown eyes, getting ready to graduate with a 3.5 GPA, and going into the Air Force. Congratulations, China.

Thank you for helping us support Tricounty Family Ministries and making a positive difference in the lives of the people they serve!  ​

Rack of Venison with a Caramelized Shallot Blackberry Sauce
By Bobbie Jo Wasilko
He Hunts She Cooks

A perfect pairing:  A roasted venison rack and fresh blackberries!
 
Caramelized Shallots

• 10 Shallots (peeled and sliced)
• 3 Whole cloves garlic (peeled)
• 3 Tbs. Butter
• 2 Tbs. Sugar
• ½ Cup beef or venison stock
• 3 Sprigs of fresh thyme

 
Blackberry Reduction

• 1 Cup Cabernet Sauvignon wine
• 1/2 Cup Port wine
• 1 1/2 Cups beef or venison stock
• 1 Tbs. Allspice berries
• 1 Tbs. Black peppercorns
• 1/2 Tbs. Juniper berries
• 4 Sprigs fresh thyme

 
Venison Rack

• 1 Eight rib rack of venison (substitute antelope, elk, boar)
• Grape Seed Oil
• Kosher salt and fresh ground pepper

 
Additional Items

• 2 Pints of fresh blackberries
• 2 Tbs. butter
• 1 Tbs. Sugar

 
Directions
Generously salt (fresh or defrosted) rack of venison with Kosher or Sea Salt 24 hours ahead and wrap in cling wrap and place in the fridge overnight.  Salting the meat 24 hours ahead really brings out the flavor, and makes it juicy!

For the Caramelized Shallots
Preheat the oven to 350 degrees.  In an oven safe sauté pan, add butter, shallots and garlic and sauté for 2 minutes over medium high heat.  Add sugar and coat shallots, then add fresh thyme and stock.  Place the pan in the oven and roast shallots for 45 minutes.  Remove and set aside.
 
For the Blackberry Reduction
In a small pot, add both wines, and stock.  Lightly crush allspice, peppercorns, and juniper berries to release their flavor, and then add to the pot, along with the fresh thyme, and bay leaf. Reduce by half over medium heat (this could take about 1 hour).  Once the reduction is reduced by half, pour it into the pan with the shallots and heat the mixture on medium high heat, until it becomes syrupy about 7 minutes.  Then place a small strainer over a clean pot, and pour the shallots/liquid over the strainer, and discard the shallots, herbs, and peppercorns ( they have done their job).  Reserve the sauce in the fridge overnight, if desired.
 
For the Venison Rack
Preheat the oven to 375 degrees.  Remove the rack from the fridge an hour before cooking to bring to room temperature.  Re-season the meat with a bit more salt and fresh cracked pepper.  In an oven safe pan (cast iron), heat 4 tablespoons grape seed oil over medium high heat.  Sear the meat on both sides then place in the oven and roast, until desired doneness.  I recommend cooking no further than medium rare (about 25 minutes).
 
To Finish
While the roast is cooking, place the reserved sauce back to the stove and re-heat.  In a sauté pan, heat 2 Tbs. butter, and add blackberries and sauté for 2 minutes.  Add sugar and sauté 1 minute.  Add the berries to the sauce.  Carve the venison into servings and pour blackberry sauce over top. 

Notes
*To save time, I suggest making the caramelized shallots/reduction 1-2 days ahead, and sauté blackberries just before serving