News & Updates

“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   

What Will the Future Be for Our Children?

Summer break will soon be over and children will be returning to school.  An adequate amount of nutritious food is needed for children to learn and grow.

There are 1 in 6 children in our country who are facing hunger – that’s nearly 13 million children!  They live in every county in our country.  What will the future be like for these children?  

Children who are food insecure are more likely to require hospitalization and are at higher risk for chronic health conditions.  Studies have found that food insecurity has been associated with health problems for children that may hinder their ability to function normally and participate fully in school and other activities.  (Source: Feeding America)

Food insecurity among young children is associated with poorer physical quality of life, which may prevent them from fully engaging in daily activities such as school and social interactions with peers.  Children who experience food insecurity may be at higher risk for behavioral issues and social difficulties, and a greater risk of truancy and school tardiness.  When they are in school, children who are food insecure may experience increases in an array of behavior problems including: fighting, hyperactivities, aggression, anxiety, mood swings and bullying.  (Source: Feeding America)  

Protein is a vital component of a healthy balanced diet, especially for children.  Protein is needed to help the body repair cells and make new ones – it is an important building block of bones, muscles, cartilage, skin, and blood.
 
We have a responsibility to give children an opportunity to succeed.  FHFH wants to end childhood hunger!  FHFH can provide the needed protein to children who are not getting enough to eat, but we need your help to do that!
​
Won’t you please help these hungry children in our country?  You can be a part of a group of individuals, businesses, churches, clubs and foundations who want to give them a better life now and in the future!  

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.

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

The Ausherman Family Foundation recently awarded Farmers and Hunters Feeding the Hungry a $2,500 grant for Frederick County FHFH in Maryland.
 
The vision of the Ausherman Family Foundation is that Frederick County is a thriving community of vibrant spaces and places, with a superior quality of life, and strong and collaborative nonprofit organizations. 
 
On behalf of FHFH and those in Frederick County who struggle with hunger, we thank the Ausherman Family Foundation for their generosity and support of our mission to end hunger.

Carolina FHFH had a total of 29 deer donated and distributed 1,589 pounds of meat to those in need.

Thank you to everyone who donated a deer or gave a financial gift and helped feed
those who are struggling with hunger in North Carolina.

​Hagerstown, MD — The Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry successfully distributed 782,000 servings of nutritious meat for individuals, families and children in need this past year.

​Donations included over 97 tons of deer and elk from hunters along with livestock and poultry from farmers. 
 
“The Lord has provided us with such a wonderful opportunity to take care of our hungry neighbors,” said FHFH Executive Director Josh Wilson.  “We are very grateful to the many hunters, farmers, butcher shops, financial supporters and volunteers who participate across the country.  Without their faithfulness and passion this work would not be possible.”
 
Since 1997 FHFH has coordinated the donation, processing and distribution of enough meat for over 19.4 million meals to the hungry. 

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. 

​During the past year this support included generous grant funding from the Walmart Foundation, Cabela’s Outdoor Fund, Ohio Division of Wildlife, and Maryland Wildlife and Heritage Service.
 
​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 1-866-438-3434, or email staff@fhfh.org for more information about the ministry.

​About FHFH
Give Financially
Find a Participating Butcher
Start a Local Chapter
Partnering Sponsors

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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.