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News & Events

Canned Venison with Smoke Gouda and Toasted Walnuts

6/24/2017

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Canned Venison with Smoked Gouda and Toasted Walnuts
​by Bobbie Jo Wasilko
He Hunts She Cooks

Creamy delicious risotto is made even better with canned venison. I encourage you to make it your own, by changing the type of canned meat, cheese, vegetables, toppings, even the wine. Experiment!

Serves 4
Prep Time:  20 min 
Cook Time:  20 min 
Total Time:  40 min

Ingredients

1 quart jar Canned Venison, drained (substitute elk, cairbou, boar, antelope)
6-7 cups Beef Stock, heated to boiling, kept hot
1-1/2 cups Carnaroli Risotto Rice (or Arborio)
1/2 cup minced onion (or 2 minced shallots)
1 cup red wine Pinot Noir Red Wine (open a bottle for risotto and drink the rest with dinner!)
1/4 cup Grape Seed Oil
3/4 cup Smoked Gouda, cut into pieces
1/3 cup Walnuts (toasted)
2 Tbs. Butter
Fresh Ground Pepper and Sea Salt to taste

Instructions
  1. Heat stock to boiling, then turn down to low simmer.
  2. Add grape seed oil to a large, heavy bottom wide top pot.
  3. Chop onion or shallot and add to the pot.
  4. Saute the the onion on medium heat for 2 minutes.
  5. Add the risotto rice and sauté until the rice turns opaque, about 2 minutes.
  6. Pour in the red wine, and stir until it's almost evaporated.
  7. *This is when I set my timer for 15 minutes, and start adding stock, a 1/2 cup at a time and STIR, STIR, STIR.
  8. Keep stirring after each addition of stock until it's almost evaporated and then add another 1/2 cup.
  9. You want to adjust the heat to create a low boil so the starches release from the rice.
  10. It's the release of starch that makes it creamy.
  11. When the 15 minute timer goes off, check the rice, you want it "al dente" (depending on elevation, the risotto may need additional time and/or broth.
  12. Once the rice is creamy, add the canned venison, gouda and 2 tablespoons butter and set the timer for 3 minutes, to warm the venison and cheese through the risotto.
  13. Once the timer goes off after 3 minutes, turn off the pot.
  14. Check for seasoning, spoon into a bowl and top with walnuts.
  15. Serve.

Tips for the perfect risotto
  1. Make sure the broth is boiling hot!! If the stock is cold, the starch will not release from the rice properly.
  2. Constant stirring is crucial so be ready to stand at the stove for this one.
  3. Elevation does make a difference in cooking time, so I'd suggest making the risotto on a day when you have time to experiment and take notes. Once you get past the learning curve, you'll be an expert at risotto in no time.
  4. There are different risotto rices available, and I prefer carnaroli rice, but you may substitute arborio since it's more widely available.
  5. Risotto should have the consistency of a soup/stew. Meaning, you should be able to eat it with a spoon.

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How Do You Measure A Smile?

6/16/2017

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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 

There's no way to measure the taste of a good meal after days of having an empty stomach.  And you can't measure a smile, but our volunteer Chapter Coordinators can tell you personally the impact providing food has had for the people in their communities who are struggling to get enough to eat.

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FHFH has a team of 125 Chapter Coordinators in 29 states and the District of Columbia. For 20 years our dedicated team of volunteers have invested their time and energy to help feed the hungry in our country.  They are caring and compassionate individuals who have a heart for those struggling with hunger.  We are grateful for each of our volunteers, and during FHFH's 20th year anniversary we want to take a special moment to share our gratitude for our Chapter Coordinators. We thank each of our FHFH Chapter Coordinators who are helping to feed the hungry and making their community a better place!  We couldn't do what we do without them!

Ken Worman, Chapter Coordinator for Cass County FHFH in Indiana, shared, "This is what makes being a part of such an awesome Christian Organization (FHFH) so special and rewarding; the feeling you get helping God to feed His people is so unbelievable.  I am so blessed just being a part of FHFH.  We don't realize how well we have it, until you go visit a pantry or mission.  Being such a small piece of the puzzle can make your heart and mind feel so huge.  God bless all of the FHFH staff, the coordinators, deer processors, pantries and all people involved in helping to feed our hungry in the greatest nation of all - the USA."
​

CLICK HERE to learn more about volunteering as an FHFH Chapter Coordinator.

Sincerely,

Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

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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
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