News & Updates

Rack of Venison with a Caramelized Shallot Blackberry Sauce
By Bobbie Jo Wasilko
He Hunts She Cooks

A perfect pairing:  A roasted venison rack and fresh blackberries!
 
Caramelized Shallots
10 Shallots (peeled and sliced)
3 Whole cloves garlic (peeled)
3 Tbs. Butter
2 Tbs. Sugar
½ Cup beef or venison stock
3 Sprigs of fresh thyme
 
Blackberry Reduction
1 Cup Cabernet Sauvignon wine
1/2 Cup Port wine
1 1/2 Cups beef or venison stock
1 Tbs. Allspice berries
1 Tbs. Black peppercorns
1/2 Tbs. Juniper berries
4 Sprigs fresh thyme
 
Venison Rack
1 Eight rib rack of venison (substitute antelope, elk, boar)
Grape Seed Oil
Kosher salt and fresh ground pepper
 
Additional Items
2 Pints of fresh blackberries
2 Tbs. butter
1 Tbs. Sugar
 
Directions
Generously salt (fresh or defrosted) rack of venison with Kosher or Sea Salt 24 hours ahead and wrap in cling wrap and place in the fridge overnight.  Salting the meat 24 hours ahead really brings out the flavor, and makes it juicy!

For the Caramelized Shallots
Preheat the oven to 350 degrees.  In an oven safe sauté pan, add butter, shallots and garlic and sauté for 2 minutes over medium high heat.  Add sugar and coat shallots, then add fresh thyme and stock.  Place the pan in the oven and roast shallots for 45 minutes.  Remove and set aside.
 
For the Blackberry Reduction
In a small pot, add both wines, and stock.  Lightly crush allspice, peppercorns, and juniper berries to release their flavor, and then add to the pot, along with the fresh thyme, and bay leaf. Reduce by half over medium heat (this could take about 1 hour).  Once the reduction is reduced by half, pour it into the pan with the shallots and heat the mixture on medium high heat, until it becomes syrupy about 7 minutes.  Then place a small strainer over a clean pot, and pour the shallots/liquid over the strainer, and discard the shallots, herbs, and peppercorns ( they have done their job).  Reserve the sauce in the fridge overnight, if desired.
 
For the Venison Rack
Preheat the oven to 375 degrees.  Remove the rack from the fridge an hour before cooking to bring to room temperature.  Re-season the meat with a bit more salt and fresh cracked pepper.  In an oven safe pan (cast iron), heat 4 tablespoons grape seed oil over medium high heat.  Sear the meat on both sides then place in the oven and roast, until desired doneness.  I recommend cooking no further than medium rare (about 25 minutes).
 
To Finish
While the roast is cooking, place the reserved sauce back to the stove and re-heat.  In a sauté pan, heat 2 Tbs. butter, and add blackberries and sauté for 2 minutes.  Add sugar and sauté 1 minute.  Add the berries to the sauce.  Carve the venison into servings and pour blackberry sauce over top. 

Notes
*To save time, I suggest making the caramelized shallots/reduction 1-2 days ahead, and sauté blackberries just before serving

The Community Foundation of Frederick County has awarded $700 in grant funding to the Frederick County, Maryland Chapter of Farmers and Hunters Feeding the Hungry. This funding will assist FHFH in providing approximately 2,000 servings of nutritious meat to the food banks and feeding programs that feed the needy of Frederick County.

On behalf of those in Frederick County who struggle with hunger, we thank The Community Foundation of Frederick County for their generosity and support of our mission to end hunger.

The Community Foundation of Frederick County is dedicated to connecting people who care with causes that matter to enrich the quality of life in Frederick County now and for future generations.  For years, they have translated simple good intentions into powerful acts of philanthropy that build a stronger, more vibrant community not only for today, but for tomorrow as well.

Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America.  Since 1997 the organization has provided  18 million servings of meat to those in need.

Venison Chili
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

Venison Chili is great for game day or any day! I’ve created this recipe to be a bit more mild than the “three alarm” type, but you can add as much heat as you like. Make this chili the day ahead and let the flavors really come together for a “winning” combination of spicy, savory, smokey and sweet!

Ingredients

3 lb. Venison Bottom Round (*you can also add a pound of ground wild game sausage, if desired)
3/4 pound Bacon, cut into 1 inch pieces (lardons)
1 large Onion, chopped
16 ounces Tomato Sauce
28 ounces, Canned Diced Tomatoes
7 cloves Garlic, minced
1-1/2 cups Beef Stock
1 cup Beer (I used Tecate Mexican Beer)

Dump #1: Mix

2 tbs. Onion Powder
2 tbs. Dried Oregano
2 tsp. Kosher Salt
1 tsp. Black Pepper
1-1/2 tsp. Smoked Paprika
1-1/2 tsp. Pasilla Chili Powder
1-1/2 tsp. California Chili Powder
1-1/2 tsp. Cayenne Chili Powder

Dump #2: Mix

7 Tbs. Prepared Dona Maria brand Mole, from an 8 ounce jar (substitute 6 ounces 70% dark chocolate)
4 Tbs. Brown Sugar
3/4 tsp. Ground Cumin

Instructions

1. Bring the Venison to room temperature, 1 hour before cooking.
2. Cut the venison into 1 inch cubes, and season with salt and pepper, and set aside.
3. Cut bacon into 1 inch pieces (lardons) and sauté in a large pot until crispy.
4. Remove the bacon to a plate and leave the drippings in the pot.
5. Add the cubed venison, a few at a time, and brown over medium-high heat.
6. Once all the venison is browned, remove it to a bowl.
7. Add the chopped onion and garlic to the pot and sauté over medium-heat for 3 minutes.
8. Add the browned venison, bacon lardons, tomato sauce, diced tomatoes, beef stock, beer and spice dump #1 to the pot and give it a stir.
9. Turn the heat down to it’s lowest setting and simmer, covered with a lid, stirring occasionally for 2 hours.
10. Check it after 2 hours for tenderness, it should begin breaking down a bit.
11. Add spice dump #2 and stir.
12. If it looks like there is too much liquid, leave the lid on half way to reduce.
13. Continue simmering for another 2 hours, stirring occasionally.
14. You want the liquid to reduce to thicken the chili, but not to the point of being dried out.
15. Refrigerate the chili for at least 24 hours, before serving to allow the flavors to really meld into the chili.

Notes

Add any toppings you like and serve with a side of beans and your favorite cornbread!

*1 pound of ground wild game sausage can be sautéed along with the venison.

FHFH welcomes the following new meat processors to our FHFH team and thanks them for joining us in the fight against hunger:

Pennsylvania:
Gehris Meats, LLC – Topton

Idaho:
Ball Storage & Ice, LLC – Idaho Falls

Indiana:
Bloomfield Processing, Inc. – Bloomfield
K&K Deer Processing – Shelbyville

Maryland:
Harwood Butcher Shop – Harwood
JB Farms – Taneytown
Woodlawn Butcher Shop – Sharpsburg

Ohio:
Hunt Butcher Shop – Greenville
Newbury Country Meats – Newbury Township

Texas:
Alamo Wild Game – Comfort
Bandera Meat Market – Bandera

You can donate deer, elk and livestock free of charge to any of the inspected, approved meat processors that participate with the FHFH program.

If you would like to donate deer or livestock to FHFH, please CLICK HERE to find a participating FHFH meat processor.

The Community Foundation of the Eastern Shore has awarded $1,500 in grant funding to the Wicomico County, Maryland Chapter of Farmers and Hunters Feeding the Hungry. This funding will assist FHFH in providing over 3,000 servings of nutritious meat to the food banks and feeding programs that feed the needy of the county.

On behalf of those in Wicomico County who struggle with hunger, we thank the Community Foundation of the Eastern Shore for their generosity and support of our mission to end hunger.

The Community Foundation of the Eastern Shore is a public foundation serving the Lower Eastern Shore of Maryland, specifically Somerset County, Wicomico County, and Worcester County.  Established in 1984, the Community Foundation of the Eastern Shore is a local philanthropic expert committed to connecting donors with community needs.

Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America.  Since 1997 the organization has provided  18 million servings of meat to those in need.

A team of volunteers from FHFH helped at the Whitetails Unlimited banquet on September 30. 

The FHFH Northwest Ohio Chapter benefitted from a portion of the banquet proceeds. 
Northwest Ohio FHFH co-coordinator Allen Dunlap said, “It was our most successful year ever!” 

Thank you to everyone involved for making this a successful event and helping raise funds to feed the hungry!

Venison Barley Stew
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

A hearty stew for hearty appetites and cold weather!  I have everything in this stew but the kitchen sink.  A dollop of horseradish cream and hot homemade bread makes this dish complete.
 
Ingredients:

2-1/2 pounds venison shoulder, cut into 1 inch pieces (substitute elk, moose, caribou, antelope, or bear)
1 large onion, chopped
2 carrots, cubed
1 celery stalk, cubed
1 leek, white and light green parts only, chopped
5 cloves garlic, minced
2 tbs. tomato paste
2 tbs. anchovy paste
1 tbs. garlic powder
1 tbs. onion powder
1 tbs. Kosher salt
1 tbs. fresh cracked pepper
5 fresh thyme sprigs, leaves only
2 bay leaves
1-14 ounce can crushed tomatoes
9 cups venison or beef stock ( I used 5 tbs. More Than gourmet venison Demi-Glace mixed with 9 cups water)
1 cup Pinot Noir red wine (cheap stuff will do)
1/2 cup pearl barley, uncooked
7 honey gold potatoes, skin on cubed, placed in a bowl of cold water until ready to use (keeps them from turning brown)
1/2 cup frozen petit white corn
1/2 cup frozen peas
2 cups chopped kale
Canola oil or grape seed oil for sautéing

Instructions:

1.Cut shoulder meat into 1 inch pieces, season with salt and pepper and sit aside while prepping other ingredients

2.Heat a large soup pot with a few tablespoons of oil and heat on medium-high

3.Add the pieces of meat, a few at a time to the pot and brown (don’t over crowd the meat)

4.Remove the browned pieces to a bowl

5.Continue adding the meat, a few at a time until the pieces are browned

6.Add a bit more oil if needed and add the onion, carrot, celery, and leeks, and minced garlic and sauté for 5 minutes

7.Add the meat back to the pot with the vegetables

8.Add the tomato paste, anchovy paste, garlic powder, onion powder, Kosher salt, pepper, thyme leaves, bay leaves, crushed tomatoes (with juice), venison (or beef) stock, and red wine

9.Bring the pot to a boil, then turn down to low heat

10.Partially cover the pot with a lid and keep on a very low simmer for about 2-3 hours

11.Once the meat is becoming tender, add the pearl barley and simmer another 1-2 hours, stirring on occasion so the barley doesn’t lump up or stick to the bottom of the pot

12.Turn the heat to medium-high and add the potatoes, corn, peas, and kale and cook until potatoes are fork tender

13.Mix a few tablespoons prepared horseradish with 3 tbs. cream and top with soup if desired

Notes:

This stew can be canned in a pressure canner for longer shelf life… although it tastes so good, it will be a challenge to keep on a shelf!!
 

Miriam’s Kitchen received 171 pounds of venison from FHFH participating meat processor KS Kuts owner and operator, Kris Stiles.  Miriam’s Kitchen serves two meals per day (breakfast and a late lunch/early dinner) seven days a week totaling 87,000 meals annually!  To give you an idea of the magnitude of the homeless and less fortunate population in the District of Columbia,  the venison donation on September 28 provided a protein source for about five meals at Miriam’s Kitchen.

Lynn Sheldon is the Chapter Coordinator for DC & Montgomery County FHFH.  Lynn has set a goal for his chapter to provide 30,000 meals this season!

Thank you to everyone who made the donation of this venison to feed the hungry in D.C. possible!

Wisconsin FHFH Northern Zone Coordinator Mike Handrick presented a certificate of appreciation to Candace Kraft, University of Wisconsin Green Bay student.  Candace contacted us through our website as she was working on her thesis which is titled “The Wisconsin Deer Donation Program.  A Comprehensive Evaluation of a State-Sponsored, Venison Donation Program.”   We connected her with our Wisconsin Coordinator Mike Handrick who was already working with Wisconsin DNR deer donation program coordinator Brad Koele to develop and complete a survey of processors and butchers who participate in the program.

The Wisconsin deer donation program has seen a dramatic decline in donated deer in recent years after peaking in the 2005 – 2008 timeframe.  The purpose of the survey is to help determine why the deer donations have plummeted over recent years.  “Candace was the perfect person to help me complete these phone surveys.” said Mike.  “She completed the bulk of the phone surveys and when combined with my surveys, I was able to complete an executive summary that was presented to Brad Koele who runs the DNR deer donation program.”

Mike is working with us and the Wisconsin DNR to help develop and implement collaborative efforts to raise awareness of our FHFH mission and how it may fit into the existing Wisconsin program.  This is a neat example of how our local FHFH coordinators can proactively engage existing state sponsored programs to develop impactful programs that yield improved results.

Mike presented Candace with the certificate, a t-shirt and cap at the base of the Vince Lombardi statue outside Lambeau Field in Green Bay before the Packers Lions game, Sunday, September 25.  The Packers defeated the Lions, 34 -27.

CLICK HERE​ to read Candace’s thesis.

Willow, the 7-year-old daughter of one of our Chapter Coordinators in North Carolina, donated her harvest from the recent annual North Carolina Youth Day Hunt to FHFH!  

Willow’s dad says, “Definitely lots of joyful tears shed (by me) in the stand and all day afterwards… especially when she said, “Daddy, can we donate these deer to feed the hungry?” 

Thank you Willow for donating your deer to feed the hungry in North Carolina!