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News & Updates
FHFH Welcomes A New Chapter Coordinator and Meat Processors
We also welcome several new meat processors:
- Indiana
- Solsberry Deer Processing & Taxidermy in Solsberry
- Louisiana
- Hattons Meats in Winnsboro
- Ohio
- East Dayton Meats in Dayton
- Greens Meats in Celina
- Kiko Meats in Minerva
You can find Brenda and the rest of our local Chapter Coordinators by CLICKING HERE. We encourage you to reach out and support them!
If you would like to donate deer or livestock to FHFH, please CLICK HERE to find a participating FHFH meat processor.
FHFH Participates in Hendricks County Get Involved 2016
The event was an interactive nonprofit showcase and volunteer fair providing the public with opportunities to learn about local nonprofits and charitable organizations seeking volunteers, board members, and partners. Hendricks County Community Foundation enables a larger impact beyond what one individual nonprofit can accomplish by creating an infrastructure for local people to come together and solve local problems impacting Hendricks County, Indiana.
FHFH Is A Family Ministry
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Matt Coblentz, our new Chapter Coordinator for Lehigh Valley FHFH in Pennsylvania, was “blown away” when his wife Kelly and daughter Julia asked to help him out at the Lehigh Valley Hunting and Fishing Expo!
Kelly told him they wanted to help because “FHFH is a family ministry. It fits what we all love to do!” |
New FHFH Chapter Coordinator Is Making A Difference in His Community
Inspired by a passion for the outdoors and compassion for the needy, Nate joins our other FHFH coordinators who are making a difference to the hungry in their communities.
You can Nate find and the rest of our local Chapter Coordinators by CLICKING HERE. We encourage you to reach out and support them!
FHFH Represented at Deerassic Classic in Ohio
Part trade show, part charity raffle and a mostly just a really good time; the Deerassic Classic Giveaway and Outdoor Expo is the annual fundraiser held by the National Whitetail Deer Education Foundation. For the past twelve years, this annual event has been an opportunity for supporters of outdoor education to gather for one cause, providing youth & family educational programs. To learn more about the Deerassic Classic Giveaway and Outdoor Expo, CLICK HERE.
FHFH Will Be at the Turasky Meats Deer Expo
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!
Trexlertown, PA Walmart Partners With FHFh
Thank you Walmart for partnering with FHFH to feed the hungry in your community!
New Venison Meatloaf Recipe A Mouthful of Goodness
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:
- 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.
- 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.
- Continue until all the bacon creates a whole weave.
- Remove the meatloaf from the loaf pan by carefully turning it over and removing the saran wrap.
- Lay the meatloaf, top side down in the center of the bacon weave.
- Fold the bacon over the meatloaf, using a few toothpicks to secure it together.
- 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.
- Pre-heat the smoker, and add mesquite wood chips, to get some smoke developing.
- Place a drip pan under the grate and lay the foil and meatloaf directly on the smoke grate.
- Smoke for 45 minutes.
- After 45 minutes, baste the meatloaf with remaining BBQ sauce. and continue to smoke another 15 minutes.
- Remove and serve.
New Venison Recipe from “He Hunts She Cooks”
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.
Here We Grow Again!
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!