News & Updates

Thanks to generous support from the Walmart Foundation, the Maryland Department of Natural Resources, and many local donors across the state Farmers and Hunters Feeding the Hungry was able to provide 281,520 servings of nutritious meat to people struggling with hunger in Maryland this past year!
 
The Walmart Foundation awarded FHFH a $50,000 grant in 2017.  The funds enabled FHFH to pay the meat processing costs for 598 donated deer along with other program related expenses yielding 23,920 pounds / 95,680 servings of meat to feed the hungry in Maryland.

A $25,000 grant awarded to FHFH in 2017 by the Maryland DNR funded the processing of an additional 424 donated deer providing 16,960 pounds / 67,840 servings of venison for Maryland’s hungry citizens.
 
Over 500 additional deer, livestock and poultry were also donated, processed and distributed to local food banks and ministries thanks to contributions from numerous individuals, businesses, churches, clubs, other organizations and local foundations.
 
On behalf of those struggling with hunger across Maryland we want to thank the Walmart Foundation, the Maryland DNR, and everyone who donated financially or gave deer and livestock in support of our mission during the past year!
​

“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   

​We cherish our freedom!  Our country earned its freedom through strength, courage and perseverance. On July 4th many families in the United States of America celebrated our freedom with picnics, cookouts, parades and fireworks.  However, not everyone had enough food for a picnic or a cookout. Some people didn’t eat at all!  In a country like ours we should not have 1 in 8 people who are struggling with hunger!

It is time to declare freedom from hunger in our country!  You can help us make freedom from hunger for our USA citizens possible!

Your financial support enables us to pay the meat processing costs for donated deer and livestock.  Won’t you please consider making a tax-deductible financial gift today?  You can be assured your gift is well spent and you’ll know you have helped someone who is in need.  

$10 = meat for 20 meals
$25 = meat for 50 meals
$50 = meat for 100 meals
  
CLICK HERE to make a secure online donation.

You can also mail a donation to Farmers and Hunters Feeding the Hungry at P.O. Box 323, Williamsport, MD 21795.  If you’d like to designate your donation for a particular FHFHChapter, please write the chapter name, code or county in the memo line of the check.
​
You can donate deer or livestock.  CLICK HERE to find a participating FHFH meat processor in your area.

If you would like to participate as a volunteer with FHFH, please CLICK HERE for information.

May we remain true to our ideals, cherish our freedoms, love our neighbors and make our communities better for this and future generations.

​On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for your support!
  
Sincerely,

  

​Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Red Wine Marinated Grilled Venison Heart with Mustard Sauce, with Gruyere Cheese Potato Galette
​by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

Here at the He Hunts She Cooks kitchen, we like to utilize as much of the animal as possible. Some of our favorite parts are what we call the “wobbly bits”! Don’t shy away from using venison heart.  Marinating in red wine for several hours and a quick trip to the grill makes this a yummy treat!

For the Marinade

• 2 Cups Cabernet Sauvignon Wine
• 1/4 cup Olive Oil
• 1 Tbs/ Kosher Salt
• 1 tsp. Juniper Berries
• 1 tsp. Black Peppercorns
• 1 tsp. Whole Coriander
• 2 Bay Leaves
• 5 Garlic Cloves (or two heaping tablespoons, minced garlic)

For the Venison

• 2 Venison Hearts
• 2 pints Yellow, Orange, and/or Red Cherry Tomatoes
• 2 medium Onions, peeled and cut into 2 inch pieces

For the Mustard Sauce

• 1 Shallot
• 2 Tbs. Grape Mustard (or dijon mustard)
• 2 Tbs. Mustard Seed
• 1 Tbs. Sugar
• 3/4 cup Heavy Whipping Cream
• 3 tsp Fresh Tarragon Leaves, minced
• 2 tbs. Vegetable Oil (canola, or grape seed)

Potato Galette

• 1/2 cup Bread Crumbs
• 4 Tbs. Butter (2 for the bread crumb topping and 2 divided between the 4 galettes)
• 1 tsp. Dried Parsley
• 1/2 tsp. Onion Powder
• 2 Russet Potatoes
• 1/2 cup Shredded Gruyere Cheese
• Salt and Pepper to taste
• Oil for the tart pans

For the Marinade

• Mince the garlic and set aside.
• Pour the wine in a small pot and heat for 3 minutes over medium heat to remove the “raw” alcohol taste, remove from heat and cool completely.
• While the wine cools, add the juniper berries, peppercorns, and whole coriander to a small sauté pan, and heat over medium-high heat, swirling the pan to keep the spices from burning, about 2 minutes.
• Add the toasted spices, and the bay leaves to a spice grinder (or coffee grinder).
• Grind the spices and bay leaves until finely ground.
• Add all the ground spices, minced garlic, salt, oil, and cooled wine to a zip lock bag or glass casserole dish.

For the Venison

• Cut the venison heart in half and remove the ventricles, fat and gristle.
• Cut the meat into 3 inch long strips.
• Add the sliced venison heart to the marinade.
• Cover the dish with saran wrap (or seal the bag) and refrigerate for at least 6 hours or overnight.

For the Mustard Sauce

• Add oil to a small sauce pot.
• Mince the shallot and add it to the pot and sauté over medium heat, for 2 minutes.
• Then add the dijon mustard, mustard seeds, sugar in the sauce pot.
• Turn down the heat to low and add the heavy cream and minced tarragon, stir, set aside, and keep warm.

To Finish

• Heat the grill to 400 degrees.
• Skewer the venison heart, tomatoes and onions, alternating between them.
• Grill the venison no more than 2 minutes per side (do no overcook).
• Serve with mustard sauce and sides of your choice.

For the Potato Galette (Optional)

• Pre-heat the oven to 375 degrees.
• Melt the butter in a microwave safe bowl, and add the bread crumbs and dried parsley, and mix.
• Spread bread crumbs on a baking sheet.
• Place in the oven and bake until toasty brown.
• While the bread crumbs are toasting, oil a 4 inch individual spring form tart pan.
• After the bread crumbs are toasted, portion the crumbs to the bottom of the each of the tart pans, set aside.
• Slice an unpeeled russet potatoes into very thin slices on a mandolin, or sharp knife.
• Lightly season the potato slices with salt and pepper.
• Layer the slices of potato and alternate with some cheese for every two layers of potato.
• Fill over top of the tart pan with one more layer (they shrink when baked).
• Add a pat of butter 1/2 tablespoon on top of each galette.
• Cover the tart pans with aluminum foil and place the tart pans in the oven for 35-45 minutes.
• Remove from the oven when they potatoes can be pierced with a knife.
• Carefully flip the tart pans onto a plate (**Caution! They will be hot!),
• Remove the bottom of the spring form tart pan, so the bread crumbs are now positioned on the top of the potato galette.
• Serve with the venison heart skewers and mustard sauce.

Notes

• The potato galette is optional. A side of Potato Salad or baked potato would work well too.

Meat donated through Lehigh Valley FHFH was picked up at Lehigh Valley Meats by Everlasting Life to help feed the hungry.  ​

Spicy Orange Antelope Skewers with Shiitake Mushroom, Snap Pea Stir Fried Rice for Meat On A Stick Monday
by Bobbie Jo Wasilko
He Hunts She Cooks
​
Serves 6
​
Reminiscent of the Chinese dish orange beef, this meat on a stick Monday is sweet, spicy, and has a tangy orange flavor!

For the Meat Skewers

• 2-1/2 lbs. Antelope Top Round or Loin (substitute venison, elk, moose)
• 3 Bell Peppers (Red, Orange and/or Yellow)
• 2 Red Onions
• *3 Navel Oranges (2 for the skewers, 1 for the marinade)

For the Marinade

• 1/2 cup Orange Juice
• 1/4 cup Soy Sauce
• 1/4 cup Shaoxing Rice Wine or Dry Sherry
• 2 Tbs. Minced Garlic
• 2 tbs. Minced Ginger
• 1 tsp. Onion Powder
• 1 crushed Dried Aji Pepper (or substitute 2 crushed dried Thai Chili peppers)
• *1 Orange (Orange peel and juice, no white pith)
• 1/4 cup Sesame Oil

For the Glaze

• 3/4 cup Orange Marmalade
• 1/3 cup Orange Juice
• 1/4 cup Soy Sauce
• 6 Tbs. Rice Wine Vinegar
• 4 tbs. Honey
• 1 tsp. Onion Powder
• 1 tsp. Ginger Powder
• 2 Dried Aji Chili, broken into small flakes (or 2 dried Thai Chili Peppers)
• 1/2 tsp. Ground Long Pepper (preferred, but you can substitute black pepper)
• Pinch of Cayenne

For the Stir Fried Jasmine Rice

• 1-1/4 cup Jasmine Rice
• 3 Scallions, white and green parts, sliced into small pieces
• 1-1/4 cup Fresh Snap Peas or Snow Peas
• 1-8 ounce pkg. Fresh Shiitake Mushrooms
• 1-1/2 Tbs. Nori Furikake Rice Seasoning (dried seaweed flakes)
• Peanut Oil for sautéing
• Soy Sauce, to taste
• Pepper to taste

For the Antelope/Venison Skewers

• Remove the silver skin and connective tissue from the meat and cut into 1.5 inch pieces, add to a gallon size zip lock bag, and set aside.

For the Marinade

• Peel the orange skin with a potato peeler, and add to the meat.
• Discard the white orange pith, and add the rest of the orange to the meat, squeezing the pulp to release the juice.
• Mix all the remaining ingredients into a measuring cup and pour all over the meat.
• Refrigerate for 6-12 hours.

For the Glaze

• Add everything to a small pot and bring to a low simmer for about 30 minutes to reduce and thicken.
• Turn off the heat and let it cool down.
• **The glaze can be made 2-3 days ahead and refrigerated.

For the Stir Fried Jasmine Rice

• Cook the rice in salted water, or steam the rice, and set aside to cool.
• While the meat is grilled, heat about 6 tablespoons peanut oil to a large frying pan over medium-high heat.
• Add the pea pods, shiitake mushrooms and scallions, and stir fry for about 2 minutes.
• Add the pre-cooked jasmine rice and continue to stir fry another 2 minutes.
• Turn off heat and add the furikake seasoning, soy sauce and pepper, to taste.
• Serve with meat skewers.

To Finish

• Preheat the grill to 400ºF.
• Cut the bell peppers, onions, and oranges into 2 inch pieces.
• Skewer the meat, alternating between the cut peppers, onion and orange pieces.
• Grill for just a few minutes, and baste with orange soy glaze.
• Serve with stir fried rice.

Notes

• The glaze can be made 2-3 days ahead, refrigerated and brought to room temperature before grilling.
• The jasmine rice can be steamed or simmered the day ahead, and stir fried just before serving.

Venison Heart Anticuchos
by Bobbie Jo Wasilko
He Hunts She Cooks

Prep Time:  3 hr 15 min
Cook Time:  4 min
Total Time: 3 hr 19 min
Serves 2

Walk around most any street in Peru, or attend a sports event and Beef Heart Anticuchos will be the snack you’ll most likely encounter. The slightly spicy, tangy meats on a stick are a favorite of Peruvians.  They are so easy to make, and utilize a part of the animal most wouldn’t consider.  With a quick marinade in ahi panca sauce, these tasty bites only need a skewer and a few minutes on a blazing hot grill. I’ve created mine using venison heart.  This snack is quick to make and so yummy, you can make this your first meal while still out in the field.

For the Venison Antichos

• 1 Venison Heart 
• 4 Skewers

For the Marinade

• 1/2 cup Aji Panca Sauce
• 1/2 cup Red Wine Vinegar
• 1/4 cup Canola Oil
• 1 Tbs. Ground Cumin
• 2 tbs. Dried Oregano
• 1 tsp. Black Pepper
• 4 Cloves Garlic, minced (substitute 1 tbs. garlic powder)

For the Venison Anticuchos

• Soak wooden skewers in warm water, and set aside.
• Remove any fat and silver skin from the venison heart.
• Split the venison down the middle and remove the ventricles.
• Once the venison is trimmed, slice into 3 inch pieces.

For the Marinade

• Mince the garlic.
• Add all the ingredients into a glass dish, or a heavy duty zip lock bag.
• Add the venison heart pieces.
• Place in the fridge or cooler for 2-3 hours.

To Finish

• Heat the grill to about 400 degrees.
• Skewer the sliced meat.
• Sear for 2 minutes, then baste with marinade.
• Flip meat over and grill 2 more minutes, and baste once more, *be careful not to overcook the heart, 4 minutes total is all that is needed.
• Boil remaining marinade for 5 minutes, and serve with venison anticuchos.

Notes

• Jars of Aji Panca sauce are available online or in most Hispanic grocery stores.  If it isn’t available, a paste can be made by using 2 dried aji (“a-hee”) peppers and a bit of oil.  I found this jar at my local Hispanic grocery store.  
• Side dishes can be grilled corn on-the-cob and boiled new potatoes.

“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   

Did You Ever Wonder How Bad Can Hunger Be?

The statistics show only the numbers. They don’t show the people – children, men and women – who are not getting enough to eat. They don’t show the child who goes to bed hungry and then goes to school the next morning on a still empty stomach. They don’t show the elderly person, who after a lifetime of hard work, has to choose between eating and medical care. They don’t show the struggle of the mother and father who are working hard trying to feed their family, but still don’t have a sufficient amount of money to provide enough food, so they skip meals so their children can eat or “water down” food. Until a person has experienced hunger firsthand it’s hard to understand what it’s like to be truly hungry.
​
​​When you see the statistics do you think hunger could only happen to someone else or that  hunger only happens to the homeless and those living in poverty?  Any one of us could be one job loss, medical or financial crisis away from being one of the hunger statistics!  
 
FHFH is committed to helping the people in our country who are hungry!  We are a team of compassionate volunteers, businesses, churches, clubs, foundations and individuals like you who have a heart for those who are struggling with hunger.
 
You can help someone who is struggling with hunger today! The person you help today could one day “pay it forward” to help another person in need. 

Your financial support enables us to pay the meat processing costs for donated deer and livestock.  Won’t you please consider making a tax-deductible financial gift today?  You can be assured your gift is well spent and you’ll know you have helped someone who is in need.  
​

$10 = meat for 20 meals
$25 = meat for 50 meals
$50 = meat for 100 meals
  
CLICK HERE to make a secure online donation.

You can also mail a donation to Farmers and Hunters Feeding the Hungry at P.O. Box 323, Williamsport, MD 21795.  If you’d like to designate your donation for a particular FHFH Chapter, please write the chapter name, code or county in the memo line of the check.

You can donate deer or livestock.  CLICK HERE to find a participating FHFH meat processor in your area.

On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for your support!

​Sincerely,
  

​
​Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

​We’re happy to share that FHFH is the recipient of this week’s Community Organization of the Week from TacticalPay Radio!
 
You can listen to the episode featuring FHFH at: https://www.tacticalpay.com/019-rhode/
(Note: FHFH is highlighted near the end of the episode if you want to skip ahead to check it out).
 
Dedicated TacticalPay Radio listeners nominate organizations that are doing great work in their communities From there, those felt to be most worthy of recognition are featured in an episode. Thank you TacticalPay Radio for this honor and for sharing our mission with your listeners!