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

We’ve all heard the saying, “It’s more blessed to give than receive.”  Is it?  All of us have tried to find just the right gift to give someone at Christmas.  We looked forward with great anticipation to giving them the special gift.  We remembered the wonderful feeling we got when they received their gift and the joy it gave them.  We knew that it was more blessed to give than receive!
 
For most of us, Christmas is a time of joy spent with family, enjoying a meal together and exchanging gifts.  But for families who struggle all year round to get enough to eat, Christmas is especially hard.  For some, there will not only be no gifts, there will be no food for a meal Christmas day.
 
This December, you can give someone a gift that will bring great joy to their heart and make their Christmas brighter.  How?  When you donate to FHFH you are giving the gift of food to someone who is not able to get enough to eat.  Our FHFH Chapter Coordinators, the food banks/pantries and feeding ministries can tell you first hand about the joy getting a meal brings to those who are hungry.  And you will know the blessed feeling that you have given a needed and very much appreciated gift to someone who is not able to get enough to eat.

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

FHFH was selected to receive a $1,000 gift from the FirstEnergy Foundation as part of their “12 Gifts of the Season” campaign.

The recipients were chosen secretly by FirstEnergy employees who identified organizations in their areas that do extraordinary work to make our communities better.  Their goal was to focus on programs that enhance children’s services, or provide additional support for organizations facing a critical need during the holiday season.

The FirstEnergy Foundation is funded solely by FirstEnergy Corporation and provides support to non-profit, tax-exempt health and human services agencies; educational organizations; cultural and arts programs and institutions; and civic groups in areas served by FirstEnergy’s 10 electric operating companies and in areas where the company conducts business.

Thank you FirstEnergy Foundation for supporting our mission of feeding the hungry!

FHFH welcomes the following participating meat processors: 
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• Pinhook Meats, LLC – Lucas, Ohio

CLICK HERE for a list of all participating meat processors.

Mike Marsh, Chapter Coordinator for Surry County FHFH in North Carolina, received several deer donations which provided venison to be distributed to those in need.  They also received a livestock donation which was processed by Cool Spring Meats Processing.  The beef was donated to Yoke Fellows Feeding Ministries.   

Thank you Mike for volunteering to help those in need!

Trevor, the son of one of our FHFH Chapter Coordinators in NC, got his first deer and wanted to donate it to FHFH so it will help feed someone who is hungry.  Trevor’s dad said, “Makes you think how blessed we really are and don’t even know it.”

Thank you Trevor for donating your first deer to feed the hungry in your community!

FHFH welcomes the following participating meat processors: 
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• Cool Spring Meat Processing in Elkin, NC
• Lehigh Valley Meats in Nazareth, PA

CLICK HERE for a list of all participating meat processors.

Canned Venison with Baby Bella Mushroom Venison Pan Gravy
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

I was really short on time tonight so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. OMG it was so yummy…. and quick! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no lumps!!!

Ingredients

• 1 quart jar Canned Venison
• 8 ounce Baby Bella Mushrooms, sliced
• 2 Shallots, minced (substitute 1/2 onion)
• 2 cups Venison Stock (substitute beef stock)
• 3 Tbs. Butter
• 3 Tbs. Grape Seed Oil (substitute canola oil)
• 2 Tbs. Cornstarch
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Pepper

Instructions

• Heat oil and butter in a large frying pan over medium-high heat.
• Add the shallot (or onion) and sauté 1 minute.
• Add the mushrooms and sauté 1 minute (don’t add salt yet).
• Add the garlic powder, and onion powder, pepper, and now add salt.
• Sauté another minute.
• Turn down heat to medium and sprinkle the cornstarch over the mushrooms, and stir to coat the mushrooms.
• Continue to stir while adding the stock.
• Bring the heat back to medium-high and stir while the gravy thickens.
• Add the canned venison, including liquid from the jar.
• Heat through and serve with sides of your choice.

BBQ Canned Venison Pasta with Smoked Red Pepper Cream
by Bobbie Jo Wasilko
He Hunts She Cooks
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Serves 4
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BBQ canned venison makes quick work for a creamy, spicy, venison pasta dinner. For the BBQ venison recipe, see my previous blog post for BBQ Canned Venison. http://hehuntsshecooks.com/canning-game-meat/.

Ingredients

• **1 quart jar BBQ Canned Venison
• 2 tbs. Bobbie’s BBQ Rub (or substitute your favorite cajun spice rub)
• Pinch of Cayenne Pepper
• 1 package Cream Cheese
• 12 oz. Penne Pasta
• 5 Red Bell Peppers
• 2 Shallots, minced
• 2 Spring Onions, cut into small rings, white and green parts
• 3/4 cup Heavy Cream
• 3/4 cup Parmesan Cheese, divided
• 2 Tbs. Butter
• 2 Tbs. Grape Seed Oil (substitute canola, or vegetable oil)

Instructions

• Smoke whole bell peppers for 1 hour in a smoker Or place peppers on a foil lined sheet and place in a 450 degree oven until the skins are charred (smoking is preferred, but do what you can).
• Then place the peppers in a paper bag until cool enough to handle (the steam created will help loosen the peels).
• Peel the skins, remove the stems and seeds and discard, and chop the peppers very finely, and set aside.
• While the peppers are smoking, prep the other ingredients.
• Mince the shallot, and set aside.
• Cut the spring onions into small rings and set aside.
• Boil the pasta in salted water and set aside.
• To a large sauté pan, heat 2 tablespoons butter and 2 tablespoons oil over medium heat.
• Add the shallot and sauté for 1 minute.
• Then add the chopped red peppers and sauté 1 minute.
• Add the cream cheese, heavy cream, bbq rub, cayenne pepper and half the parmesan cheese, and stir while the cream cheese melts.
• Drain the venison (discard the liquid, if you like) and add the venison to the red pepper cream sauce.
• Heat until bubbling.
• Add the spring onions.
• Serve the sauce over the pasta, and top with the remaining parmesan cheese.

Notes
**See BBQ Canned Venison for recipe: http://hehuntsshecooks.com/canning-game-meat/

FHFH welcomes the following participating meat processors: 
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• Albemarle Meat Processing Plant in Albemarle, NC
• ​K&G Meat Market in Kerrville, TX

CLICK HERE for a list of all participating meat processors.