Meat donated through Lehigh Valley FHFH was picked up at Lehigh Valley Meats by Everlasting Life to help feed the hungry.  ​

Spicy Orange Antelope Skewers with Shiitake Mushroom, Snap Pea Stir Fried Rice for Meat On A Stick Monday
by Bobbie Jo Wasilko
He Hunts She Cooks
​
Serves 6
​
Reminiscent of the Chinese dish orange beef, this meat on a stick Monday is sweet, spicy, and has a tangy orange flavor!

For the Meat Skewers

• 2-1/2 lbs. Antelope Top Round or Loin (substitute venison, elk, moose)
• 3 Bell Peppers (Red, Orange and/or Yellow)
• 2 Red Onions
• *3 Navel Oranges (2 for the skewers, 1 for the marinade)

For the Marinade

• 1/2 cup Orange Juice
• 1/4 cup Soy Sauce
• 1/4 cup Shaoxing Rice Wine or Dry Sherry
• 2 Tbs. Minced Garlic
• 2 tbs. Minced Ginger
• 1 tsp. Onion Powder
• 1 crushed Dried Aji Pepper (or substitute 2 crushed dried Thai Chili peppers)
• *1 Orange (Orange peel and juice, no white pith)
• 1/4 cup Sesame Oil

For the Glaze

• 3/4 cup Orange Marmalade
• 1/3 cup Orange Juice
• 1/4 cup Soy Sauce
• 6 Tbs. Rice Wine Vinegar
• 4 tbs. Honey
• 1 tsp. Onion Powder
• 1 tsp. Ginger Powder
• 2 Dried Aji Chili, broken into small flakes (or 2 dried Thai Chili Peppers)
• 1/2 tsp. Ground Long Pepper (preferred, but you can substitute black pepper)
• Pinch of Cayenne

For the Stir Fried Jasmine Rice

• 1-1/4 cup Jasmine Rice
• 3 Scallions, white and green parts, sliced into small pieces
• 1-1/4 cup Fresh Snap Peas or Snow Peas
• 1-8 ounce pkg. Fresh Shiitake Mushrooms
• 1-1/2 Tbs. Nori Furikake Rice Seasoning (dried seaweed flakes)
• Peanut Oil for sautéing
• Soy Sauce, to taste
• Pepper to taste

For the Antelope/Venison Skewers

• Remove the silver skin and connective tissue from the meat and cut into 1.5 inch pieces, add to a gallon size zip lock bag, and set aside.

For the Marinade

• Peel the orange skin with a potato peeler, and add to the meat.
• Discard the white orange pith, and add the rest of the orange to the meat, squeezing the pulp to release the juice.
• Mix all the remaining ingredients into a measuring cup and pour all over the meat.
• Refrigerate for 6-12 hours.

For the Glaze

• Add everything to a small pot and bring to a low simmer for about 30 minutes to reduce and thicken.
• Turn off the heat and let it cool down.
• **The glaze can be made 2-3 days ahead and refrigerated.

For the Stir Fried Jasmine Rice

• Cook the rice in salted water, or steam the rice, and set aside to cool.
• While the meat is grilled, heat about 6 tablespoons peanut oil to a large frying pan over medium-high heat.
• Add the pea pods, shiitake mushrooms and scallions, and stir fry for about 2 minutes.
• Add the pre-cooked jasmine rice and continue to stir fry another 2 minutes.
• Turn off heat and add the furikake seasoning, soy sauce and pepper, to taste.
• Serve with meat skewers.

To Finish

• Preheat the grill to 400ºF.
• Cut the bell peppers, onions, and oranges into 2 inch pieces.
• Skewer the meat, alternating between the cut peppers, onion and orange pieces.
• Grill for just a few minutes, and baste with orange soy glaze.
• Serve with stir fried rice.

Notes

• The glaze can be made 2-3 days ahead, refrigerated and brought to room temperature before grilling.
• The jasmine rice can be steamed or simmered the day ahead, and stir fried just before serving.

"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   

Did You Ever Wonder How Bad Can Hunger Be?

The statistics show only the numbers. They don't show the people - children, men and women - who are not getting enough to eat. They don't show the child who goes to bed hungry and then goes to school the next morning on a still empty stomach. They don't show the elderly person, who after a lifetime of hard work, has to choose between eating and medical care. They don't show the struggle of the mother and father who are working hard trying to feed their family, but still don't have a sufficient amount of money to provide enough food, so they skip meals so their children can eat or "water down" food. Until a person has experienced hunger firsthand it's hard to understand what it's like to be truly hungry.
​
​​When you see the statistics do you think hunger could only happen to someone else or that  hunger only happens to the homeless and those living in poverty?  Any one of us could be one job loss, medical or financial crisis away from being one of the hunger statistics!  
 
FHFH is committed to helping the people in our country who are hungry!  We are a team of compassionate volunteers, businesses, churches, clubs, foundations and individuals like you who have a heart for those who are struggling with hunger.
 
You can help someone who is struggling with hunger today! The person you help today could one day "pay it forward" to help another person in need. 

​Sincerely,
  




​
​Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Venison Heart Anticuchos
by Bobbie Jo Wasilko
He Hunts She Cooks

Prep Time:  3 hr 15 min
Cook Time:  4 min
Total Time: 3 hr 19 min
Serves 2

Walk around most any street in Peru, or attend a sports event and Beef Heart Anticuchos will be the snack you’ll most likely encounter. The slightly spicy, tangy meats on a stick are a favorite of Peruvians.  They are so easy to make, and utilize a part of the animal most wouldn’t consider.  With a quick marinade in ahi panca sauce, these tasty bites only need a skewer and a few minutes on a blazing hot grill. I’ve created mine using venison heart.  This snack is quick to make and so yummy, you can make this your first meal while still out in the field.

For the Venison Antichos

• 1 Venison Heart 
• 4 Skewers

For the Marinade

• 1/2 cup Aji Panca Sauce
• 1/2 cup Red Wine Vinegar
• 1/4 cup Canola Oil
• 1 Tbs. Ground Cumin
• 2 tbs. Dried Oregano
• 1 tsp. Black Pepper
• 4 Cloves Garlic, minced (substitute 1 tbs. garlic powder)

For the Venison Anticuchos

• Soak wooden skewers in warm water, and set aside.
• Remove any fat and silver skin from the venison heart.
• Split the venison down the middle and remove the ventricles.
• Once the venison is trimmed, slice into 3 inch pieces.

For the Marinade

• Mince the garlic.
• Add all the ingredients into a glass dish, or a heavy duty zip lock bag.
• Add the venison heart pieces.
• Place in the fridge or cooler for 2-3 hours.

To Finish

• Heat the grill to about 400 degrees.
• Skewer the sliced meat.
• Sear for 2 minutes, then baste with marinade.
• Flip meat over and grill 2 more minutes, and baste once more, *be careful not to overcook the heart, 4 minutes total is all that is needed.
• Boil remaining marinade for 5 minutes, and serve with venison anticuchos.

Notes

• Jars of Aji Panca sauce are available online or in most Hispanic grocery stores.  If it isn’t available, a paste can be made by using 2 dried aji (“a-hee”) peppers and a bit of oil.  I found this jar at my local Hispanic grocery store.  
• Side dishes can be grilled corn on-the-cob and boiled new potatoes.