News & Updates

Danny’s Brownie Obsession
by Bobbie Jo Wasilko
He Hunts She Cooks

Danny is obsessed with brownies, but I don’t always have time to make them from scratch, so here is a semi-homemade version.

Brownies

• 2 Boxes Betty Crocker Fudge Brownie Mix
• 4 Eggs
• 1 cup Vegetable Oil
• 1/2 cup Water
• 1/2 cup King Arthur Flour brand Black Cocoa (optional)

Pretzel Base

• 3 cups Mini Pretzels, crushed (Reserve some whole for plating)
• 3/4 cup Light Brown Sugar
• 3/4 cup Butter, melted
• 3/4 cup All Purpose Flour
• 1 tsp. Baking Soda

Caramel Topping for Brownies

• 1 can Nestle La Lechera Dulce De Leche (caramel)
• 5 tbs. Heavy Cream

Additional Items

• A second can of Nestle La Lechera Dulce De Leche (caramel)
• 5 additional tablespoons of heavy cream
• 1 can Redi-Whip
• 1/4 cup Hershey’s Special Dark Chocolate Syrup
• 1 Wooden Skewer
• *Ice Cream, if desired

Instructions

1. Pre-heat the oven to 350 degrees.

For the Pretzel Base

1. Crush pretzels in a zip lock bag
2. Pour the pretzels into a bowl and add the brown sugar, flour, baking soda and mix
3. Add the melted butter over the dry ingredients and mix
4. Pour the pretzel base into a large cake pan which has been lined with parchment paper, or greased
5. Bake the pretzel crust for about 10 minutes then remove the pan and set aside.

For the Brownie Batter

1. Make the brownies according to the box instructions and add the black cocoa to the brownie mix if using
2. Pour the brownie batter over the pre-baked pretzel crust.

For the Caramel Topping

1. Add the can of caramel to a microwave safe cup along with 5 tbs. heavy cream and heat for about 30 seconds
2. Stir the caramel and cream until the caramel is melted and loose
3. Pour the caramel over the brownie batter and swirl lightly with a butter knife to marbleize (do not over mix)
4. Place the brownies in the oven and bake 30-45 minutes (2 boxes took 45 minutes total)
5. Remove the brownies from the oven and cool completely, about 3 hours.

To Plate the Brownies

1. Grab the parchment paper and lift out the brownies, if using, otherwise leave the brownies in the pan
2. Use a 4 inch metal ring mould to cut out round brownie shape ( you may omit this step and just cut out a square) and set aside
3. Heat the second can of dulce de leche (caramel) and add 5 tbs. heavy cream and heat for about 30 seconds to loosen the caramel
4. Spoon a small circle of warm caramel in the center of a plate (about 4 tablespoons full)
5. Use the back of the spoon in the caramel to make the circle a bit larger
6. Place a large dot of Hershey’s syrup in the center of the caramel, and make 3 rings with syrup around the caramel, working from the inside to the outside
7. Use the blunt end of a wooden skewer to make small circles going around the caramel and chocolate syrup to make a marble effect in the sauces
8. Top the swirled sauces with the brownie
9. Top the brownie with Redi Whip and two miniature pretzels
10. Serve with ice cream if desired

FHFH welcomes The Chop Shop Deer Processing in Cleves, Ohio as a new participating meat processor.

CLICK HERE for a list of all participating meat processors.

The Cabela’s Outdoor Fund has awarded a grant to the national Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry. This funding support will help FHFH pay the meat processing bills for donated deer and enhance the organization’s ability to train and develop volunteer coordinators in local communities across the country.
 
“On behalf of those in our country who struggle with hunger, we thank the Cabela’s Outdoor Fund for their generosity and support of our mission to end hunger in America,” said FHFH Executive Director Josh Wilson.  “We depend on an extraordinary network of volunteer chapter coordinators to help hunters feed the hungry of their communities.  This funding will help us provide them with much better training and resources to encourage and equip them for success in our mission!” 
 
Cabela’s Outdoor Fund is a non-profit organization dedicated to efforts that promote and protect hunting, shooting sports, trapping, fishing, camping and conservation. This fund is possible through donations from generous Cabela’s customers who choose to “round up” their purchases to the nearest dollar at Cabela’s stores. The Cabela’s Outdoor Fund contributes to other like-minded organizations in communities across the country working to make the great outdoors even better. Visit www.cabelas.com/outdoorfund to learn more.
 
About FHFH – 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.

​Craig Walker, Coordinator for Central Illiinois FHFH, participated in the 27th annual Deer and Turkey Expo at the Peoria Civic Center in Peoria, Illinois in July.

The Illinois Deer & Turkey Expo is the state’s premier expo for hunting and outdoor lifestyle enthusiasts.

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.