News & Updates

We welcome to the FHFH Team… 
 
New Coordinator:

• FHFH welcomes Scott Brock as our newest Chapter Coordinator.  Scott is the Chapter Coordinator for Southwest Idaho FHFH. 

You can find Scott and the rest of our local Chapter Coordinators by CLICKING HERE.  We encourage you to reach out and support them!

New Meat Processors:
FHFH welcomes the following meat processors:

• Arnold’s Wild Game Processing – Ogden, Utah
• Nice Rack Butcher Shop – Mechanicsville, MD
• Tred Avon Deer Processing – Easton, MD
• Trophy Care Taxidermy & Deer Processing – Dundalk, MD

​CLICK HERE for a list of all participating meat processors.

Elk Sate (Satay) with Peanut Sauce Coconut Milk Rice and Edamame
by Bobbie Jo Wasilko
He Hunts She Cooks

Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.  
 
It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted peanuts along with a small bowl of peanut sauce. 

Prep Time:  24 hr 15 min
Cook Time:  6 min
Total Time:  24 hr 21 min

For the Elk

• 1 lb Elk Strip Loin (substitute any other venison)

Marinade

• 1/2 cup low sodium soy sauce
• 1/4 cup scallions, cut into rings, including green parts
• 4 tbs. toasted sesame oil
• 3 tbs. brown sugar
• 3 Tbs. roasted sesame seeds
• 2 tbs anchovy paste (eliminate if allergic, but don’t worry, it won’t taste fishy)
• 2 cloves garlic, minced
• 3 Tbs. crushed red peppers
• 2 tbs. dried onion flakes
• 1 tbs. onion powder
• 1 tsp. ginger powder

Peanut Sauce

• 1 cup coconut milk
• 3/4 cup peanut butter
• 1 large jalapeño, seeded cut into small mince
• 3 garlic cloves, minced
• 1 tbs. minced fresh ginger
• 3 tbs. hoisin sauce (black bean paste)
• 2 tbs. low sodium soy sauce
• 2 tbs. sesame oil
• 1 tbs. brown sugar
• Juice of one whole lime
• 1/2 cup chopped green onions, divided in half *reserve half for garnish
• ** 1/2 cup dry roasted peanuts for garnish, (may be eliminated)

For the Elk

• Cut the elk strip loin into one inch wide pieces three inches long and set aside in a large glass baking dish or in a zip lock bag.

For the Marinade

• ​Mix all the ingredients and pour over the elk strips.
• Marinate for 24 hours.
• Pre-heat the grill to 350º-400ºF.
• Thread the elk strips on on the top end of a skewer.
• Place the skewers on the grill for 1 minute per side.
• DO NOT OVERCOOK.
• Serve the peanut sauce overtop or in a small bowl.

For the Peanut Sauce

• Mix all the ingredients and drizzle over meat after cooking.
• Refrigerate if not using right away and re-warm slightly just to bring to room temperature.
• *Don’t be concerned if the peanut sauce separates a little, this is normal, just re-mix the sauce.

Notes
​*This recipe is great for any venison, antelope, goat, duck, pheasant, domestic beef or pork, or chicken.

The Lothian Maryland Ruritan Club held a spaghetti dinner fundraiser March 4 and donated the proceeds to FHFH!

Bill Krebs, president of the Lothian Maryland Ruritan Club, presented a contribution of $2,187.84 to Dave McMullen, Coordinator for Arundel County FHFH.  

Thank you Lothian Maryland Ruritan Club for supporting FHFH’s mission of feeding the hungry!

​We received this note of thanks from the Hebron Country Pantry in Indiana:

Dear Friends at FHFH,

Hebron Country Pantry is a USDA Client Chose Pantry serving the Hebron community. We are presently open the first and third Mondays each month from 9:00-10:00 a.m. and 6:00-7:00 p.m.  We serve approximately 80 families a month.  We are housed in the lower level of the Hebron United Methodist Church. We have  strong community support from individuals, schools, businesses, and organizations.

The Boone Township Buyers Group recently purchased a dairy steer at the Porter County Fair to be donated to the Hebron Country Pantry.  It was processed by the Butcher Block in Lowell, Indiana.  We appreciate very much your assistance with the processing fee.

The past fall we were also blessed with venison through your organization.  This was very well received and appreciated by our clients. Thank you very much for all you do.  
​
God bless,
Joyce Steinhilber
Pantry Coordinator

Friday, October 6th
6:30 p.m.
at Tri-State Fellowship, 13153 Cearfoss Pike, Hagerstown, MD

Dinner provided by Outback Steakhouse of Hagerstown.

Live and silent auction!  Over 100 items in auctions!  Longaberger, bears, seasonal items, books, CDs, jewelry, knives, boy’s items, girl’s items, hobby items, toys, collectibles, handbags, hunting items, cooking items, home décor, and much more!

Join us for a great evening of food, fun and fellowship to help feed the hungry in MD!

Tickets – $15.00 each

Roasted Italian Venison Sausages With Grapes and Balsamic Vinegar and Spring Onion Mashed Potatoes
by Bobbie Jo Wasilko
He Hunts She Cooks

The key to making this dish really amazing relies on using the best balsamic vinegar available. I always use Bistro Blends Heirloom Balsamic Vinegar http://www.bistroblends.com 

Sausage Ingredients

• 1-1/2 pounds (3 links) **hot Italian venison sausage links
• 1-1/2 pounds (3 links) sweet or mild Italian venison sausage links
• 3 Tablespoons unsalted butter
• 2-1/2 pounds red and/or green seedless grapes, stemmed (6 to 7 cups)
• 1/3 cup Bistro Blends Heirloom Balsamic vinegar (could also add a 1/4 cup port wine or pomegranate molasses with the vinegar).

Spring Onion Mashed Potatoes Ingredients

• 4 Medium sized Russet Potatoes
• 2 Heaping Tbs. Minced Garlic (about 2 cloves)
• 1 Stick of Sweet Cream Butter
• 1/3 cup Heavy Cream
• 3 Spring Onions, minced, including green and white parts
• Kosher Salt and Fresh Ground Pepper

Directions

1. Preheat the oven to 400 degrees F. Bring a large pot of water to a medium simmer.
2. Prick the sausages with the tip of a knife or a metal skewer and add them to the water.
3. Simmer the sausages gently for 8 minutes, then drain them and set aside.
4. Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.
5. Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages only to a serving platter.
6. Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar to the grapes. Stir to scrape up the browned bits on the bottom of the pan and cook on high heat until the vinegar and juices until they are thick and syrupy, about 2 minutes.
7. Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
8. **Use moderate to hot Italian sausages, as their fennel and garlic flavors are essential to this dish.

Directions for Spring Onion Mashed Potatoes

1. Peel and cube the potatoes and add them to a pot with water and 1 tbs. kosher salt and boil until just fork tender.
2. While the potatoes are cooking, add the stick of butter, minced garlic and cream to a large coffee mug or microwave safe measuring cup. Warm for only 30 seconds on high in the microwave (you just want to warm the butter and cream slightly). Remove the mug and place near the stove to continue to steep the garlic. Or you can place the ingredients in a small pot and turn the burner to the lowest setting while the potatoes boil.
3. Drain the potatoes and pour the warm butter, garlic cream mixture over top and mash. Add the spring onions and mix another minute. Season to taste with salt and pepper.
4. Serve with Venison Sausages and pour some balsamic syrup over top.

“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 

When was the last time you felt real hunger?  Not the kind of hunger caused by eating a meal later than planned or even missing a meal occasionally, but the kind of hunger caused by missing two meals a day, not eating at all, or having to “water down” food to make do.  One in eight people or in our country experience real hunger every day! 
 
People in our country are struggling every day to get adequate nourishment.  Forty-two million people struggle with hunger in the United States, including 13 million children and 5.4 million seniors who don’t have enough to eat.  (Source: Feeding America).  Some people have lost their job(s), some got a pay reduction, some are working two jobs and are still unable to make ends meet, some have large health care expenses, some have lost a loved one reducing their household income, and some are the elderly who have worked hard all their lives, but find their retirement income isn’t enough.  Any one of us could be in one of these positions and facing not being able to afford an adequate amount of food!  What would you do if you had to choose between buying food or paying rent, buying food or paying medical bills, buying food or getting gas to get to work. Who would help you if you could not get enough to eat – family, friends, neighbors?  Would someone who doesn’t know you help you?  How would you feel if no one helped you?

Life can be hard, but when caring people like you help others who are struggling with not having enough to eat it makes their life a little easier and gives them hope to keep going.  You may even save a life!   You are showing compassion and giving back.  You are being a positive role model for other people.  When you encourage empathy at home, you inspire and empower your kids to take action.  You are helping to make our world a better place!   As a financial supporter of FHFH’s mission to feed the hungry, you’re the kind of person who cares about others.  You are part of a generous and compassionate group of individuals who are doing something about people who are experiencing real hunger!

When you donate to FHFH you make a difference to people struggling with hunger! Here are a few of many stories about how your generous donations help others: 

Indiana:
Food Pantry in Cass County, Indiana Blessed to Receive Venison

On behalf of the staff, the volunteers, and especially the clients; we would like to thank Mr. Worman and his crew for their generous donation of venison. The smile on the clients face when they were able to receive “good meat” was contagious to the volunteers and staff. The joy spread amongst everyone. One lady, on a very high protein diet, was almost in tears to see such a generous donation made. She even said it’s good people willing to help others that makes this world go round. Personally, this new fight against hunger has been a major success and blessing in the Cass County Community.

Thanks again!
Kayla Escobar, Food Pantry Manager, Indiana

Maryland:
Frederick Community Action Agency (Frederick Food Bank)

Thanks to the tremendous effort of FHFH, the Frederick Community Action Agency was able to provide 800 families a month with fresh meat to feed their families. Our families were especially grateful because we were able to provide healthy meat choice to them daily. We also were able to use some of the venison in our soup kitchen and provide lean, vitamin enriched meat to our homeless in Frederick County who need it the most. We feed anywhere from 80-130 individuals a night in our soup kitchen and with the wide variety of cuts we were able to provide a multitude of meal choices throughout the winter.

Ohio:
Meat for 10,000 Donated by Guernsey County FHFH to Food Pantries in Ohio

Kathi Albertson is Chapter Coordinator for Guernsey County FHFH. Her Chapter donated more than 50 deer during the past hunting season to those in need in Guernsey, Noble and Harrison County in Ohio. The 50 deer provided 2,500 pounds of venison (10,000 servings) to food banks in the area.

We can’t do what we do without your support!  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.

To donate deer or livestock to a participating FHFH meat processor CLICK HERE.

On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for supporting FHFH’s mission of feeding the hungry!

Sincerely,

Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Jason Traggiai, Coordinator for Great Lakes FHFH, shares how he became a Coordinator with FHFH in Ohio.

​My wife Becca and I have been taking our teenage daughters to Geauga Park District events since they were little.  It was a great way to introduce them to the outdoors and gain an appreciation for our gift from God.  I began to get more involved with the GPD when they first started the deer management program in 2008 or 2009.  I was drawn to hunt the archery season at Observatory Park and had signed up to have my oldest daughter as my buddy hunter.  She wasn’t sure she wanted to kill anything, but wanted to go along and experience the hunt.

From the very beginning the GPD staff were very organized and worked closely with Great Lakes Outdoor Supply to administer the qualification and proficiency testing.  It has changed over the years, becoming more streamlined. We are fortunate to have some very talented people working on our behalf at the Park District.

At one of the meetings the ODNR spoke of a new program they wanted to initiate, called Farmers and Hunters Feeding the Hungry.  The ODNR had grant money available to assist with processing costs for hunter donated deer by local butchers.  They had everything in place and were looking for someone to put the plan into motion. My daughter nudged me and said, “Dad, you should do that.”  I thought, no way, I have no time for that.  With her continued encouragement  I relented and approached John Oros and said that I would like to know more about FHFH.  After learning more about the program, I felt  this was something that I would like to become involved. The GPD and the local ODNR were very helpful in getting more exposure for the program. The first year we were able to have five deer donated.  That was the first 1,000 meals we were able to  provide to the needy of Geauga County.

The program has continued to grow not only in donations, but also in Counties we serve.  It has become a family affair for us, driving around collecting coins from donation cans at local merchants or attending outdoor shows and providing information about how the program works.  My personal favorite is when we go to the St. Vincent DePaul soup kitchen in Warren, OH and serve venison spaghetti, chili, or meatloaf.  Everyone always seems so thankful and it reminds me how important the mission of FHFH really is.

The Great Lakes FHFH Chapter (OH-35) now covers Ashtabula, Trumbull, Geauga, Cuyahoga, and Lorain counties.  We just finished up the season with a new record for a single year of donations.  We took in 250 deer or 50,000 servings that were paid for with donations from local businesses and individuals.

Many people think that the deer management program is nothing more than an avenue for a few hunters to kill some meat for their freezer, but it is so much more than that.  It is touching the lives of thousands, but none of them more than it has touched mine.
​
If you are interested in donating to FHFH visit our website at www.fhfh.org or send your donation to P.O. Box 323, Williamsport, MD 21795 and be sure to designate your donation to the OH-35 Chapter.  I hope that every hunter out there bags a buck but hope you will consider donating one too. 

“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 

Dictionary.com defines a hero as “a person who, in the opinion of others, has special achievements, abilities, or personal qualities and is regarded as a role model or ideal.” 

Hunters and farmers who donate deer and livestock to feed the hungry are people who care about the hungry people in our country and they take action to do something about it! They serve as positive role models by helping those in need and giving back to their communities. When they feed the hungry, they contribute to creating a community with a better quality of life. They are making a difference and giving hope to the people who are unable to get enough to eat!  ​

There are too many families struggling to figure out where their next meal will come from. The impact of childhood hunger can be lifelong. Studies have shown that even mildly undernourished children may potentially suffer abnormal brain, cognitive, and psychological impairment that, if not corrected, can be irreversible. The elderly require greater consideration towards their health and medical needs that can become compromised when there is not enough food to eat. 
​
FHFH and the hungry men, women and children in our country thank each caring hunter and farmer who took action by donating deer or livestock to FHFH!  Your personal qualities of caring, taking action, and being a positive role model makes you a hero!

To donate deer or livestock to a participating FHFH meat processor CLICK HERE.

Canned Venison with Smoked Gouda and Toasted Walnuts
​by Bobbie Jo Wasilko
He Hunts She Cooks

Creamy delicious risotto is made even better with canned venison. I encourage you to make it your own, by changing the type of canned meat, cheese, vegetables, toppings, even the wine. Experiment!

Serves 4
Prep Time:  20 min 
Cook Time:  20 min 
Total Time:  40 min

Ingredients

1 quart jar Canned Venison, drained (substitute elk, cairbou, boar, antelope)
6-7 cups Beef Stock, heated to boiling, kept hot
1-1/2 cups Carnaroli Risotto Rice (or Arborio)
1/2 cup minced onion (or 2 minced shallots)
1 cup red wine Pinot Noir Red Wine (open a bottle for risotto and drink the rest with dinner!)
1/4 cup Grape Seed Oil
3/4 cup Smoked Gouda, cut into pieces
1/3 cup Walnuts (toasted)
2 Tbs. Butter
Fresh Ground Pepper and Sea Salt to taste

Instructions

1. Heat stock to boiling, then turn down to low simmer.
2. Add grape seed oil to a large, heavy bottom wide top pot.
3. Chop onion or shallot and add to the pot.
4. Saute the the onion on medium heat for 2 minutes.
5. Add the risotto rice and sauté until the rice turns opaque, about 2 minutes.
6. Pour in the red wine, and stir until it’s almost evaporated.
7. *This is when I set my timer for 15 minutes, and start adding stock, a 1/2 cup at a time and STIR, STIR, STIR.
8. Keep stirring after each addition of stock until it’s almost evaporated and then add another 1/2 cup.
9. You want to adjust the heat to create a low boil so the starches release from the rice.
10. It’s the release of starch that makes it creamy.
11. When the 15 minute timer goes off, check the rice, you want it “al dente” (depending on elevation, the risotto may need additional time and/or broth.
12. Once the rice is creamy, add the canned venison, gouda and 2 tablespoons butter and set the timer for 3 minutes, to warm the venison and cheese through the risotto.
13. Once the timer goes off after 3 minutes, turn off the pot.
14. Check for seasoning, spoon into a bowl and top with walnuts.
15. Serve.

Tips for the perfect risotto

1. Make sure the broth is boiling hot!! If the stock is cold, the starch will not release from the rice properly.
2. Constant stirring is crucial so be ready to stand at the stove for this one.
3. Elevation does make a difference in cooking time, so I’d suggest making the risotto on a day when you have time to experiment and take notes. Once you get past the learning curve, you’ll be an expert at risotto in no time.
4. There are different risotto rices available, and I prefer carnaroli rice, but you may substitute arborio since it’s more widely available.
5. Risotto should have the consistency of a soup/stew. Meaning, you should be able to eat it with a spoon.