News & Updates

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.

​Indianapolis, IN (October 19, 2017) – Farmers and Hunters Feeding the Hungry (FHFH) has received a $30,000 grant from the Walmart Foundation’s State Giving Program to assist with the organization’s hunger relief effort in the state of Indiana. This grant will positively impact local communities by enabling FHFH to provide nutritious meat from donated deer and livestock to food banks and ministries that feed those in need.
 
“The Walmart Foundation continues to be a faithful partner in our mission to help hunters and farmers address the significant hunger problem in Indiana and across the nation,” said FHFH Executive Director Josh Wilson. “This grant will help hunters and farmers in the state provide meat for over 60,000 meals to the hungry this hunting season.”
 
FHFH gives hunters and farmers in Indiana the opportunity to donate deer and livestock to 24 participating butcher shops for processing and distribution to food banks, shelters, soup kitchens and ministries that feed the hungry.  The organization raises financial support to pay the meat processing bills.
 
“Walmart has always invested in the communities we serve and we are proud to be able to support Farmers and Hunters Feeding the Hungry right here in Indiana,” said Market Manager Corey Langston.  “Walmart believes in their mission to provide meat and protein to Hoosiers across the state and hopes that we can continue to help this organization and others make a difference for our area customers.”
 
The Walmart Foundation supports organizations by awarding grants that have a long-lasting, positive impact on communities across the U.S. To be considered for support, applicants must have a current 501(c)(3) tax-exempt status. Additional information about the program’s funding guidelines and application process are available online at www.walmartfoundation.org.
 
As part of Walmart’s $2 billion commitment to fight hunger, Walmart stores in Indiana donated 17.3 million pounds of food, in fiscal year 2017, or the equivalent of 14.4 million meals. In fact, just in the last giving cycle, Walmart gave over $500,000 to 13 Indiana nonprofits.  For more information on Walmart’s fight against hunger, visit http://foundation.walmart.com/our-focus/hunger.         
 
About Farmers and Hunters Feeding the Hungry:
People across America who struggle with food insecurity are often desperate for meat and protein items.  FHFH gives nutritious meat to feeding programs and ministries that help those in need by paying local butcher shops to process deer and livestock that are donated by farmers and hunters.  Meat for 18.7 million meals has been donated, processed and distributed by FHFH since 1997. The organization welcomes new supporters and volunteers to join the cause.  To learn more please visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org.
 
About Philanthropy at Walmart:
By using our strengths to help others, Walmart and the Walmart Foundation create opportunities for people to live better every day. We have stores in 28 countries, employing more than 2.2 million associates and doing business with thousands of suppliers who, in turn, employ millions of people. We are helping people live better by accelerating upward job mobility and economic development for the retail workforce; addressing hunger and making healthier, more sustainably-grown food a reality; and building strong communities where we operate and inspiring our associates to give back. Whether it is helping to lead the fight against hunger in the United States with $2 billion in cash and in-kind donations or supporting Women’s Economic Empowerment through a series of grants totaling $10 million to the Women in Factories training program in Bangladesh, China, India and Central America, Walmart and the Walmart Foundation are not only working to tackle key social issues, we are also collaborating with others to inspire solutions for long-lasting systemic change. To learn more about Walmart’s giving, visit http://www.foundation.walmart.com.

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