News & Updates

The Garrett County Republican in Western Maryland published a great article about the the ministry of Farmers and Hunters Feeding the Hungry. 

​The article “Farmers and Hunters Feeding the Hungry Helps Families in Need” describes how FHFH began in the State of Maryland, the positive difference it has made to those in need and how others can help.

CLICK HERE to read the article.

​Sincerely,

  

​
Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Venison with a Quick Red Wine Pan Sauce
By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

No need to sacrifice a great meal when time is limited. This recipe will have you in and out of the kitchen in no time and your stomach satisfied!

​Serves 4
Prep Time:  24 hr
Cook Time:  20 min

​Ingredients

• Venison (Substitute Elk, Moose, Antelope) (4 Venison Chops or 2 pound Venison Sirloin, or 2 pound Boneless Loin Roast)
• 1 cup Red Wine, divided in HALF (Pinot Noir or Cabernet Sauvignon)
• 1 shallot, minced
• 2 Cloves Garlic, minced
• 1/2 cup Dried Fruit (cranberries, cherries, blueberries, apricots, raisins, whatever you have on hand)
• 1 cup Venison Stock or Beef Stock (I use More Than Gourmet Brand)
• 2 Tbs Butter
• Oil for Searing the Venison (grape seed oil or vegetable oil)
• Kosher Salt and Pepper (or Montreal Seasoning)

Instructions

• *24 Hours ahead, salt venison OR season with Montreal Seasoning and refrigerate overnight.
• Preheat the oven to 375.
• In a microwave safe cup, add the dried fruit of your choice and pour a 1/2 cup of the red wine into it.
• Microwave the cup for about 40 seconds and set aside (the warm wine will soften the fruit faster).
• In a small saucepan, heat a few tablespoons oil and add the minced shallot and garlic, sauté over medium heat.
• Add the stock and 1/2 cup red wine to the pot and turn up the heat to medium-high to reduce the liquid.
• While the stock is reducing, re-season the venison with more salt and fresh cracked pepper (omit this step if Montreal Seasoning was used).
• Heat a cast iron pan with oil, and add the venison, and sear on both sides.
• Once the venison is browned on both sides, place the pan in the oven and roast to desired doneness (I suggest no more than medium-rare or 6 minutes for chops, 8-10 minutes for roasts).
• Remove the venison to a cutting board and place the pan back to the stove over high heat.
• Add the cup of red wine and dried fruit, then add the pot of reduced stock/red wine.
• Heat on high for a minute until the sauce thickens.
• Turn off heat and whisk in the butter to give the sauce some shine.
• Serve the sauce with the venison.

Notes

• *Season the Venison 24 hours ahead and wrap in saran wrap or a zip lock bag. Bring to room temp 1 hour before cooking.

FHFH is committed to ending hunger and provided venison to the Kokomo Rescue Mission which serves six counties in Indiana.  We received this note of thanks:

Dear Friends,

On behalf of the Kokomo Rescue Mission and those we serve, I want to thank you for the generous donation of food.  I can assure you that your donation went to feed the hungry and homeless through the Kokomo Rescue Mission dining room.  Your donation included three deer and the processing fees for three deer.

There are so many people who come to the Mission daily who are hungry and your donation enables us to serve them nutritious meals.  It is because of your generosity and faithfulness in donating that this ministry is able to continue to share, help and provide to those who are struggling.

Again, thank you for helping support the Mission’s vision.  Thank you so much for helping feed the hungry!  May God continue to bless you!

Blessings,
Van C. Taylor
Executive Director

“The generous will themselves be blessed, for they share their food with the poor.”  Proverbs 22:9

Cocoa Chile Spice Rubbed Antelope and Whitetail Venison Eye of Rounds with a Raisin Demi-Glace, Smoked Corn Sauce and Cheddar Mashed Potatoes
​By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

Serves 2
​
A simple dry rub with black cocoa and chile powder coat Antelope or Venison eye of rounds, and after a quick grill, served with a jalapeño raisin demi-glace, smoked corn sauce and yummy tangy cheddar mashed potatoes. The demi-glace, and smoked corn sauce can be made the day ahead, and just reheated while the meat is grilled.

For the Eye of Round Spice Rub

• 4 Venison or Antelope Eye of Rounds (or loin, or backstrap)
• 1/2 cup Brown Sugar
• 1 tbs. Whole Coriander Seed
• 1 tbs. Black Peppercorns
• 3/4 tsp. Cumin Seed
• 1 dried Peruvian Puya Chile Pepper
• 1 Tbs. Kosher Salt
• 1 tsp. Garlic Powder
• 1 Tbs. Black Cocoa (King Arthur brand)
• 1/2 tsp. California Molido Chile Powder
• 2 Tbs. Wattleseed Extract (or substitute a coffee/chocolate liqueur like Fangelico or Tia Maria)

For the Raisin Demi-Glace

• 1 cup high quality Venison Stock (or beef stock, I use More Than Gourmet brand)
• 3/4 cup Ruby Port
• 1 Shallot, peeled and minced
• 2 Garlic Cloves, minced
• 3 tbs. Jalapeño Pepper Jelly
• 1/4 cup Black Seedless Raisins
• 3 sprigs Fresh Thyme Leaves (stripped from the stems)
• 1 Bay Leaf
• 1/2 tsp. Black Pepper
• Grape Seed Oil (or vegetable oil)

For the Smoked Corn Sauce

• 1 bag frozen petit white corn ( or 3 ears fresh corn)
• 1 red or orange bell pepper
• 1 jalapeño
• 1 small Onion, peel on
• 1/2 cup Heavy Cream
• Kosher Salt and Pepper to taste

For the Cheddar Mashed Potatoes

• 3-4 medium Russet Potatoes
• 1 stick Butter
• 2 heaping tablespoons minced Garlic (about 6 cloves)
• 1/2 cup Heavy Cream (may need a little more)
• 1/2 cup Shredded Cheddar
• 1/3 cup Sour Cream
• 3 Scallions, white and green parts, cut into small rings

For the Cocoa Chile Spice Rub

• Toast the coriander seed, peppercorns, cumin seed, and dried puya chile pepper in a small pan over medium high heat, until smoking and the coriander starts to pop, about 3-4 minutes.
• Add the toasted spices to a spice grinder, and grind until the spices are finely ground, pour into a bowl.
• Add the brown sugar, kosher salt, garlic powder, black cocoa and molido chile powder to the bowl with the ground toasted spices and mix.
• Add the eye of rounds to a zip lock bag and coat the meat with the 3-4 tablespoons of the spice rub (you won’t use all the rub, save for another time).
• Add the wattle seed extract and seal the bag and refrigerate 8 hours, or overnight.
• Bring the meat to room temperature, by leaving it on the counter 1 hour before cooking.
• Grill for 3-5 minutes until no more than medium-rare and serve with sauce.

For the Raisin Demi-Glace

• Peel and mince the shallot and garlic and set aside.
• To a medium sauce pot, add a little grape seed oil, minced shallot and garlic, and sauté over low heat, about 3 minutes.
• Add the stock, port, black pepper, fresh thyme, and bay leaf.
• Simmer, uncovered over medium heat until reduced by half (about 30 minutes).
• Remove the bay leaf and discard.
• Add the pepper jelly, and raisins and continue to reduce a bit more.
• Serve with grilled eye of rounds.

For the Smoked Corn Sauce

• Prepare a smoker with mesquite chips.
• Add the frozen corn, onion, bell pepper and jalapeño to a cast iron pan.
• Place the pan in the smoker, and add enough chips to get some good smoke going.
• Continue to smoke the vegetables for 45 minutes adding mesquite chips every 15 minutes.
• Remove and mince the jalapeño, peel and dice the onion, and bell pepper, and add all along with the corn to a small pot.
• Add the heavy cream, and season to taste with salt and pepper.
• Heat through, and serve with venison.

For the Cheddar Mashed Potatoes

• In a large coffee mug (or glass measuring cup), first add the stick of butter, then the minced garlic, and then pour in enough heavy cream to reach the top of the mug.
• Place the mug in the microwave and heat for about 30-45 seconds to warm the butter and cream, so the garlic begins to steep, while the potatoes are cooked.
• Peel, and cube the potatoes and add to a large pot of salted water.
• Boil the potatoes until tender when pierced with a fork.
• Drain and add to a bowl, and pour over the warm butter and cream mixture.
• Mash, season with salt and pepper.
• While the potatoes are still hot, add the cheddar, sour cream and scallions, stir.
• Serve with venison, and sauce.

Notes

• The raisin demi-glace, and corn can be made the day ahead, and reheated just before serving.
• The meat is best coated with the dry rub and refrigerated overnight.

September Is Hunger Action Month
 
September is Hunger Action Month and all across the nation Americans can stand together to fight hunger! 

Hunger Action Month was established in 2008 and reminds us of the very real problem of hunger in our country. There are 41,204,000 hungry people in America!   No one should go hungry.

Hunger Action Month is an opportunity for all of us to spread the word about hunger, take action and dedicate ourselves to a solution.You can help raise support and awareness for FHFH in the fight against hunger: 

• Start an FHFH chapter in your community or volunteer with an existing chapter
• Like and share FHFH’s Facebook page
• Give a financial gift to FHFH and share on social media
• Donate deer or livestock and post a photo of your donation on social media
• Have a Facebook Fundraiser
• Shop at the FHFH online gift shop and share the gift shop on social media
• Shop at Amazon Smile, select FHFH as your charitable organization and share your donation on social media 
• Sell on Ebay for Charity and share your sale on social media
• Give at work (CFC) and share your gift on social media
• Donate your vehicle and share your donation on social media

September is the beginning of hunting season in parts of our country and deer donations to FHFH will start to increase.  Financial donations enable FHFH to pay participating meat processors a discounted rate to have donated deer and livestock processed and distributed to food banks and feeding programs. Since FHFH pays the meat processing fees there is no cost to the hunter donating deer, the farmer donating livestock, or those receiving the much needed meat – it’s a “win-win” situation!

​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

The Pope & Young Club announced its continuing support of FHFH in a press release on August 27, 2018:

The Pope & Young Club is proud to announce its continued support of Farmers and Hunters Feeding the Hungry. FHFH pays local butcher shops to process donated deer, and livestock, to help feed the hungry.  Since its inception in 1997, it has produced over 19 million servings.  In 2003 at the Madison, Wisconsin P&Y Convention, FHFH was presented with the Club’s Stewardship Award, “Given to a bowhunter or bowhunting organization that, by their actions, has conveyed a positive, good-citizen image to the hunting and non-hunting public.”

Inspired by a passion for the outdoors and compassion for the needy, FHFH is committed to addressing the problem of hunger across America by paying local butcher shops to process donated deer and livestock for local food banks and feeding ministries.  With volunteers and participating local butcher shops serving in 20 states, FHFH enables hunters and farmers to provide protein-rich meat to local feeding programs and ministries in a unique and relevant way.
 
“Farmers and Hunters Feeding the Hungry is very grateful for the long-time support and partnership of the Pope & Young Club,” stated Josh Wilson, Executive Director of FHFH.  “Their generous grants have furthered the work of our mission by helping hunters in states across the nation provide nutritious meat from donated deer and elk to hungry men, women, and children in their communities.” 

FHFH received this thank you note from the Hebron Country Pantry in Indiana for the donation of meat to their pantry:

Dear Farmers and Hunters Feeding the Hungry,
 
Thank you so much for your assistance in paying for the processing of the 4-H steer we purchased at the Porter Country Fair.  We purchased the dairy steer with money from a Boone Township Buyers Group.  It was wonderful to have money to process this animal, grinding it into hamburger for easy and fair distribution to our clients.  Our clients are very grateful for this wonderful meat. 
 
Hebron is a small town in Northwest Indiana.  There is a great deal of need in the town.  According to the latest census, 14% of our residents live at the poverty level.  Our pantry serves an average 125 families a month.  We are very blessed to have the support of the school, business, and many individuals in our community.  We would not be able to accomplish what we do without the help of so many.
 
We are very grateful for the help your organization has given us.  We have also received venison through your organization.  Venison is very well received by our clients. 
 
Our clientele is made up of single mothers (many working 29 hours a week), large families, senior citizens and persons with disabilities.  Many tell us often that they don’t know what they would do without our assistance. 

Thank you very much!!
 
Joyce Steinhilber
Pantry Coordinator

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed Smoked Antelope Meatloaf
By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

Ingredients

• 3 lb Ground Antelope (substitute any ground meat you like)
• 2 lbs. Bacon
• 2-3 Jalapeños, de-seeded and minced finely
• 3 Eggs, lightly beaten
• 5 Slices Sandwich Bread, torn into small pieces
• 1 medium onion, small diced
• 2 Tbs. Onion Powder
• 2 Tbs. Garlic Powder
• 1-8 ounce pkg. Shredded 4 Cheese Mexican
• 1 cup Prepared BBQ Sauce, *divided in 1/2 cup portions
• Kosher Salt
• Pepper

Instructions

• In a large mixing bowl, add the ground venison, minced jalapeño, beaten eggs, torn bread pieces, diced onion, onion powder, and garlic powder.
• Mix until combined.
• Line a bread pan with saran wrap and divide the meatloaf in half.
• Place one half of the meatloaf in the bottom of the pan, press down lightly.
• Pour 1/2 cup BBQ sauce over top.
• Add the shredded cheese.
• Add the remaining half of the meatloaf and press down lightly, and set aside.

Make a basket weave out of the bacon

• From one and a half (about 16 slices) package of bacon, lay the bacon slices, horizontally close together on a large sheet of heavy duty aluminum foil.
• From the other one and a half packages, take one piece of bacon, and weave it vertically, going over one slice and under the next piece of bacon to create a basket weave, stretching the bacon to reach the end of the slices of bacon.
• Continue until all the bacon creates a whole weave.
• Remove the meatloaf from the loaf pan by carefully turning it over and removing the saran wrap.
• Lay the meatloaf, top side down in the center of the bacon weave.
• Fold the bacon over the meatloaf, using a few toothpicks to secure it together.
• Carefully turn the whole meatloaf over and fold the foil up around it, but do not cover it (this is just to keep the drippings in the foil.
• Pre-heat the smoker, and add mesquite wood chips, to get some smoke developing.
• Place a drip pan under the grate and lay the foil and meatloaf directly on the smoke grate.
• Smoke for 45 minutes.
• After 45 minutes, baste the meatloaf with remaining BBQ sauce. and continue to smoke another 15 minutes.
• Remove and serve.