News & Updates

​Craig Walker, Chapter Coordinator for Central Illiinois FHFH, will have a display at the Turasky Meats Deer Expo.  The expo will be held Saturday, September 24, 9:00 a.m. – noon at Turasky Meats, 1129 Taintor Road, Springfield, Illinois.

Attendees will be able to tour Turasky Meats processing plant to see how they process deer products and will be given an opportunity to sample some of their deer products. Turasky Meats will be giving away gift cards that hunters can use towards their deer processing this season. 

Stop by our FHFH display and say hello to Craig!  

The Walmart store in Trexlertown, PA awarded Lehigh Valley FHFH a $1,000 Walmart Community Grant. 

Thank you Walmart for partnering with FHFH to feed the hungry in your community!

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed and Smoked Venison Meatloaf!! 

That’s a mouthful for sure…  
A mouth full of goodness, that is! 
By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

Ingredients:
3 lb. Ground Venison 
2 lbs. Bacon  
2-3 Jalapeños, de-seeded and minced finely                                        
3 Eggs, lightly beaten
5 Slices Sandwich Bread, torn into small pieces 
1 medium onion, small diced
2 Tbs. Onion Powder
2 Tbs. Garlic Powder
1-8 ounce pkg. Shredded 4 Cheese Mexican 
1 cup Prepared BBQ Sauce, *divided in 1/2 cup portions
Kosher Salt 
Pepper  

Directions:
1.  In a large mixing bowl, add the ground venison, minced jalapeño, beaten eggs, torn bread pieces, diced onion, onion powder, and garlic powder. 
2.  Mix until combined. 
3.  Line a bread pan with saran wrap and divide the meatloaf in half. 
4.  Place one half of the meatloaf in the bottom of the pan, press down lightly.
5.  Pour 1/2 cup BBQ sauce over top. 
6.  Add the shredded cheese. 
7.  Add the remaining half of the meatloaf and press down lightly, and set aside. 

Make a basket weave out of the bacon:

1. From one and a half (about 16 slices) package of bacon, lay the bacon slices, horizontally close together on a large sheet of heavy duty aluminum foil.
2. From the other one and a half packages, take one piece of bacon, and weave it vertically, going over one slice and under the next piece of bacon to create a basket weave, stretching the bacon to reach the end of the slices of bacon.
3. Continue until all the bacon creates a whole weave.
4. Remove the meatloaf from the loaf pan by carefully turning it over and removing the saran wrap.
5. Lay the meatloaf, top side down in the center of the bacon weave.
6. Fold the bacon over the meatloaf, using a few toothpicks to secure it together.
7. Carefully turn the whole meatloaf over and fold the foil up around it, but do not cover it (this is just to keep the drippings in the foil.
8. Pre-heat the smoker, and add mesquite wood chips, to get some smoke developing.
9. Place a drip pan under the grate and lay the foil and meatloaf directly on the smoke grate.
10. Smoke for 45 minutes.
11. After 45 minutes, baste the meatloaf with remaining BBQ sauce. and continue to smoke another 15 minutes.
12. Remove and serve.

Venison Satay with Peanut Sauce
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 4-8
 
For the Venison: 
2 pounds Venison, cut into long 3 inch strips (leg cuts will work, or loin) 

Marinade:
1/2 cup Low Sodium Soy Sauce
1/4 cup Scallions (green onions), 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. Red Pepper Flakes
2 tbs. Dried Onion Flakes
1 tbs. Onion Powder
1 tsp. Ginger Powder
 
Peanut Sauce:
1/4 cup chopped Scallions
1-1/2 tbs. Fresh Cilantro, chopped
1 Jalapeño, stemmed, seeded and minced 
1 tsp. minced Garlic
1/2 tsp. minced Fresh Ginger Root
3/4 cup Peanut Butter
1 tbs. Toasted Sesame Oil
2-1/2 tbs. Fish Sauce
4 tsp. Fresh Squeezed Lime Juice (about 1/2 small lime)
1-1/4 cups Coconut Milk
2 tbs. Hoisin Sauce
2 tbs. Honey.
  
Directions: 
 
For the Venison:
Slice the venison into 3 inch strips and place in a zip lock bag or glass baking dish.
Mix all the ingredients for the marinade and pour over the meat.
Refrigerate for 24 hours.
Heat the grill to 350-400ºF.
Soak wooden skewers, and skewer meat. 
Grill very quickly, only 1 minute per side. 
Serve with peanut sauce. 
 
For the Peanut Sauce:
Mix all the ingredients, and refrigerate until using.
*If the peanut sauce seems to separate, just mix until re-incorporated. 
 
SERVING SUGGESTIONS: 
FOR A LARGE PARTY:
These can be served on a large platter covered with a bed of dry roasted peanuts.
FOR A MAIN COURSE:
Serve 3 skewers per person with coconut milk rice, and steamed edamame. 

We welcome Calvin Warren to FHFH as our newest Chapter Coordinator!  Calvin is  Coordinator for the Fort Collins FHFH in Colorado.
 
Inspired by a passion for the outdoors and compassion for the needy, Calvin joins our other FHFH Coordinators who are making a difference to the hungry in their communities.
 
You can find Calvin and the rest of our local Chapter Coordinators by CLICKING HERE. We encourage you to reach out and support them!

Hunter Safety Systems recently joined FHFH as a Product Partner.  Hunter Safety System is a family owned company founded by brothers John and Jerry Wydner of Alabama in 2001.  Since its founding, Hunter Safety System has continued to be the industry’s leader in providing premium, hunter friendly, tree stand safety harnesses, Lifelines and related tree stand safety products to hunters.  Check out their great hunting
safety products at their website.

by Josh Wilson

Hagerstown, MD — The Farmers and Hunters Feeding the Hungry (FHFH) ministry distributed over 110 tons of nutritious meat to the hungry this past year – enough to provide over 880,000 servings to hungry men, women and children across America.  Since 1997 FHFH has coordinated and paid for the donation, processing and distribution of an astounding 17.8 million meals.
 
“There are people struggling with hunger in every single county across this nation,” said FHFH Executive Director Josh Wilson.  “As hunters we’re so blessed and we have so much to give.  It’s a privilege to help people tackle the hunger problem by donating some of their harvest to feed their neighbors.”
 
Inspired by a passion for the outdoors and compassion for the needy, FHFH is committed to addressing the problem of hunger in America.  With volunteers serving in 29 states, FHFH supports local feeding programs in a unique and relevant way.
 
The organization welcomes new 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.

We welcome these individuals as our newest FHFH Chapter Coordinators:

• Danny Bezet (Texas Hill Country FHFH, Texas)
• Matt Coblentz (Lehigh Valley FHFH, Pennsylvania)
• Luke Turner (Southwest Ohio FHFH, Ohio)

Inspired by a passion for the outdoors and compassion for the needy, Danny, Matt and Luke join our other FHFH coordinators who are making a difference to the hungry in their communities.
 
You can find Danny, Matt, Luke and the rest of our local Chapter Coordinators by CLICKING HERE. We encourage you to reach out and support them!

by Josh Wilson

You’ve probably been invited to join lots of things – clubs, bowling leagues, churches, parent-teacher organizations, discount stores, loyalty programs and many more! Sometimes you’ve said yes and other times no. The word “join” appears in a variety of ads and marketing materials. We even use it when inviting people to become part of our mission to feed the hungry.

There are two main reasons we consider joining something. The first is to get something in return. Memberships can often include special privileges, discounts or gift items. The second is to support something we believe in. This could include a cause or an organization that we support with our time or money.

We invite you to join in supporting our mission of helping hunters and farmers donate meat to hungry men, women and children. Your contribution helps us continue the important work of recruiting and training volunteers in communities nationwide. With your help we supply the resources, materials and staff services they need to carry out this ministry to the hungry.

Since 1997 we’ve provided over 17.8 million servings of nutritious meat to the needy of America. With your help we can feed millions more.

So please…join the cause with a donation today!

Matt Wilson, Coordinator for Western Maryland FHFH, visited the Hagerstown Maryland Sam’s Club to present a certificate of appreciation to Sam’s Club Manager Rich Hyland.   Sam’s Club 8193 donated $500 through the Sam’s Club Community Grant Program for hunger relief. 

Thank you Sam’s Club for partnering with FHFH to feed the hungry in the Hagerstown community!