by Josh Wilson

Hagerstown, MD -- The Farmers and Hunters Feeding the Hungry (FHFH) ministry distributed over 110 tons of nutritious meat to the hungry this past year – enough to provide over 880,000 servings to hungry men, women and children across America.  Since 1997 FHFH has coordinated and paid for the donation, processing and distribution of an astounding 17.8 million meals.
 
“There are people struggling with hunger in every single county across this nation,” said FHFH Executive Director Josh Wilson.  “As hunters we’re so blessed and we have so much to give.  It’s a privilege to help people tackle the hunger problem by donating some of their harvest to feed their neighbors.”
 
Inspired by a passion for the outdoors and compassion for the needy, FHFH is committed to addressing the problem of hunger in America.  With volunteers serving in 29 states, FHFH supports local feeding programs in a unique and relevant way.
 
The organization welcomes new supporters and volunteers to join the cause.  Those interested in learning more can visit www.fhfh.org, call toll-free 1-866-438-3434, or email staff@fhfh.org for more information about the ministry.

Hunter Safety Systems recently joined FHFH as a Product Partner.  Hunter Safety System is a family owned company founded by brothers John and Jerry Wydner of Alabama in 2001.  Since its founding, Hunter Safety System has continued to be the industry’s leader in providing premium, hunter friendly, tree stand safety harnesses, Lifelines and related tree stand safety products to hunters.  Check out their great hunting
safety products at their website.

We welcome Calvin Warren to FHFH as our newest Chapter Coordinator!  Calvin is  Coordinator for the Fort Collins FHFH in Colorado.
 
Inspired by a passion for the outdoors and compassion for the needy, Calvin joins our other FHFH Coordinators who are making a difference to the hungry in their communities.
 
You can find Calvin and the rest of our local Chapter Coordinators by CLICKING HERE. We encourage you to reach out and support them!

Venison Satay with Peanut Sauce
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 4-8
 
For the Venison: 
2 pounds Venison, cut into long 3 inch strips (leg cuts will work, or loin) 

Marinade:
1/2 cup Low Sodium Soy Sauce
1/4 cup Scallions (green onions), cut into rings, including green parts
4 tbs. Toasted Sesame Oil
3 tbs. Brown Sugar
3 tbs. Roasted Sesame Seeds
2 tbs. Anchovy Paste (eliminate if allergic, but don’t worry, it won’t taste fishy)
2 cloves Garlic, minced
3 tbs. Red Pepper Flakes
2 tbs. Dried Onion Flakes
1 tbs. Onion Powder
1 tsp. Ginger Powder
 
Peanut Sauce:
1/4 cup chopped Scallions
1-1/2 tbs. Fresh Cilantro, chopped
1 Jalapeño, stemmed, seeded and minced 
1 tsp. minced Garlic
1/2 tsp. minced Fresh Ginger Root
3/4 cup Peanut Butter
1 tbs. Toasted Sesame Oil
2-1/2 tbs. Fish Sauce
4 tsp. Fresh Squeezed Lime Juice (about 1/2 small lime)
1-1/4 cups Coconut Milk
2 tbs. Hoisin Sauce
2 tbs. Honey.
  
Directions: 
 
For the Venison:
Slice the venison into 3 inch strips and place in a zip lock bag or glass baking dish.
Mix all the ingredients for the marinade and pour over the meat.
Refrigerate for 24 hours.
Heat the grill to 350-400ºF.
Soak wooden skewers, and skewer meat. 
Grill very quickly, only 1 minute per side. 
Serve with peanut sauce. 
 
For the Peanut Sauce:
Mix all the ingredients, and refrigerate until using.
*If the peanut sauce seems to separate, just mix until re-incorporated. 
 
SERVING SUGGESTIONS: 
FOR A LARGE PARTY:
These can be served on a large platter covered with a bed of dry roasted peanuts.
FOR A MAIN COURSE:
Serve 3 skewers per person with coconut milk rice, and steamed edamame.