Farmers and Hunters Feeding the Hungry - Hunt Down Hunger!
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News & Events

FHFH Welcomes New Meat Processor

2/24/2020

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FHFH welcomes Pinnacle Meats in  Rutherfordton, NC to our FHFH team!

​Thank you Pinnacle Meats for joining us in the fight against hunger.

CLICK HERE for a list of all participating meat processors.

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Grand Junction FHFH Donations of Meat Increased in 2019

2/20/2020

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Brandon Siegfried, chapter coordinator for Grand Junction FHFH in Colorado, expressed his gratitude for the increase in meat donations. The Western Slope hunters contributed to a huge increase in meat donations in 2019. Grand Junction FHFH went from 350 pounds donated in 2018 to 1,063 pounds donated in 2019! That’s a 200% increase! Catholic Outreach made venison stew last week with the donated venison. 

Thank you to everyone who donated!

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Being the Change You Want to See in the World

2/10/2020

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"For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ...."  Matthew 25:35   

​Being the Change You Want to See in the World

​
​Do you feel sympathy and want to help others who are struggling through a difficult time? If you do... congratulations - you are a compassionate person! 
Our country has many people who are struggling to get enough to eat. Among those who are hungry are children and adults of all ages. They may be someone you've never met or could be a member of your family, a friend, neighbor or co-worker.

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You can make a positive change in your community by showing compassion to someone who has an empty stomach and a weary heart. You can show them they matter! There's no such thing as a small act of kindness! Each act of kindness makes a difference. And it's always the right time to be kind!  
​

FHFH pays the processing fee for deer and livestock donated to our participating meat processors. The meat is then distributed at no cost to food banks, food pantries and groups that 
provide meals to those in need. Please join with FHFH today as we 
endeavor to end hunger! Your act of compassion will put food on their plate and gladness and hope in their heart. Together we can be the change we want to see in the world!
 
Thank you for your continued interest in our mission of feeding the hungry. Together we can make a positive difference!

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Sincerely,



​
​

Josh Wilson
Executive Director

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Pope and Young Club continues their Support of FHFH

2/10/2020

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The Pope and Young Club has continued their support of Farmers and Hunters Feeding the Hungry by awarding FHFH
​a $2,000 grant.  This funding will provide 4,800 servings of meat to the food banks and feeding ministries who serve people who are struggling with hunger.
 
The Pope and Young Club is one of North America's leading bowhunting and conservation organizations.  They are a fraternal membership-based organization made up of dedicated bowhunter/conservationists. The Pope and Young Club is a 501(c)(3) non-profit organization, working to protect and defend wildlife and bowhunting across North America. Their mission is “to ensure bowhunting for future generations by preserving and promoting its heritage and values.”

FHFH thanks the Pope and Young Club for their continued support of our mission of feeding the hungry.

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Chinese Red Stock Braised Venison Shanks

2/3/2020

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Chinese Red Stock Braised Venison Shanks
by Bobbie Jo Wasilko
He Hunts She Cooks
​

Prep Time:  30 min
Cook Time:  5 hr
​​Serves 6

Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever tough cut you want to give a low, slow braise.

For the Red Stock
  • 8 cups Chicken Stock
  • 1-1/4 cups Low Sodium Soy Sauce
  • 1 cup Shaoxing Cooking Wine
  • 1/2 cup Dry Sherry
  • 3/4 cup Chinese Rock Sugar (substitute light brown sugar)
  • 3 Tbs. Chinese Five Spice Powder
  • 1 Tbs. Whole Black Peppercorns
  • 1 Tbs. Whole Sichuan Peppercorns
  • 1 Tbs. Korean Ground Red Pepper (Gochugaru)
  • 1 Tbs. Onion Powder
  • 2 bunches Scallions green and white parts (cut into 2 inch pieces)
  • 1 Two Inch Piece of Fresh Ginger Root (cut in 4 pieces)
  • 10 Cloves Garlic (Peeled, smashed)
  • 2 Naval Oranges (quartered and with the rind on)

For the Venison Shanks (or 5 pound any tough cuts)
  • 4-6 Whole Bone-In Venison Shanks
  • 1 Large Onion
  • 1 Tbs. Chinese Five Spice Powder
  • Fresh Ground Black Pepper
  • Kosher Salt
  • Peanut Oil for Frying

To Finish
  • 3 Tbs. Corn Starch
  • 3 Tbs. Water

For the Chinese Red Stock
  • In a large stock pot, add all the stock ingredients and bring to a boil, then reduce the heat and simmer for 15 minutes.
  • Cool until ready to use.

For the Venison Shanks
  • Bring shanks to room temperature one hour before cooking.
  • Preheat the oven to 300ºF.
  • Season Shanks with a little kosher salt, black pepper and Chinese Five Spice.
  • Sear the shanks in a large frying pan with a bit of peanut oil, until browned on all sides.
  • Chop the onion and sauté in the same pan for 4 minutes.
  • Place the shanks and onions in a large roasting pan and pour the red cooking stock over the shanks.
  • Cover the pan and place in the oven for 4-5 hours util tender.
  • When finished, remove the shanks and set aside.
  • Strain the sauce and discard all the solids.
  • Pour the braising liquid into a pot and heat until boiling.
  • Make a slurry with 3 tablespoons corn starch, and 3 tablespoons cold water.
  • Pour the slurry into the braising liquid to thicken a little (*Don't make it too thick, this is a sauce, not gravy).
  • Serve the shanks whole, or pull the meat off the bones.
  • Serve with rice and stir fried vegetables.

Notes
  • Use the braising liquid to pour over coconut milk jasmine rice and stir fried vegetables. YUMM!

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Transforming deer, elk and livestock - God-given renewable resources - into food for the hungry!
Farmers and Hunters Feeding the Hungry, Inc.  |  PO Box 323, Williamsport, MD  21795  |  Email Us  |  866-438-3434
A non-profit 501(c)(3) organization  |  EIN: 52-2151919
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