Farmers and Hunters Feeding the Hungry - Hunt Down Hunger!
  • What is FHFH?
    • Hunger in America
    • The Bible and Hunger
    • Stories & Testimonies
    • FHFH Kids
    • Our Team
    • FAQ's
    • Legal, Privacy & Financial
    • Contact Us
  • Get Involved
    • Participating Butchers
    • Local Chapters
    • Learn to Hunt
    • Feeding Programs
    • Partnering Sponsors
    • Coordinator Resources
  • News & Events
    • Online Auction
    • Publications
    • Videos
    • Recipe Box
  • Gift Shop
  • DONATE
    • Give Online
    • Donate Meat

News & Events

Sam's Club in Illinois Awards a $500 Grant to Central Illinois FHFH

6/27/2019

0 Comments

 
Picture
Sam's Club #8215 in Springfield, Illinois recently awarded a $500 grant to Central Illinois FHFH.  

Craig Walker, Coordinator for Central Illinois FHFH, presented one of the store's managers, Cody Frederick, with a certificate of appreciation.

We thank Sam's Club #8215 in Springfield for helping  FHFH feed the people in their community who are in need!

0 Comments

Kiwanis Club of Suburban Frederick, MD awards Grant to FHFH

6/24/2019

0 Comments

 
Picture
Left to right are: Colette Baker, Kathleen Hartsock, Josh Wilson and club President Elect Greg Long
The Kiwanis Club of Suburban Frederick recently made grants totaling $1,250 to Advocates for Homeless Families (represented by Kathleen Hartsock) and Farmers and Hunters Feeding the Hungry (represented by Executive Director, Josh Wilson). The grants were made from the club’s Foundation which is held by the Community Foundation of Frederick County. “We are pleased to be able to support organizations such as these that strive to help our community’s less fortunate,” said club Community Services Chair Colette Baker.
​
0 Comments

Together We Are Making A Difference

6/17/2019

0 Comments

 
Picture
The Lowcountry FHFH chapter in South Carolina donates meat to Tricounty Family Ministries.  Tricounty Family Ministries is an amazing organization making a difference with your help! 

Tricounty Family Ministries posted this article on their Facebook page: 
 
Fourteen years ago a beautiful little boy came to our ministry for lunch with his grandmother. He didn’t want to eat the green vegetables on his plate and started sulking. He was so cute I had to go outside to the picnic table where he was sitting and started teasing him about eating his veggies. He pointed to me and asked me to taste them first. His grandmother, who raised him, brought him to TFM today. Here he is about 6’ tall, with the same beautiful brown eyes, getting ready to graduate with a 3.5 GPA, and going into the Air Force. Congratulations, China.

Thank you for helping us support Tricounty Family Ministries and making a positive difference in the lives of the people they serve!  ​

0 Comments

Rack of Venison with a Caramelized Shallot Blackberry Sauce

6/3/2019

0 Comments

 
Picture
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

0 Comments

    Archives

    February 2021
    January 2021
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    May 2015
    April 2015
    March 2015
    December 2014
    October 2014

    Categories

    All

    RSS Feed

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
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture