​Hagerstown, MD -- The Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry successfully distributed 782,000 servings of nutritious meat for individuals, families and children in need this past year.

​Donations included over 97 tons of deer and elk from hunters along with livestock and poultry from farmers. 
 
“The Lord has provided us with such a wonderful opportunity to take care of our hungry neighbors,” said FHFH Executive Director Josh Wilson.  “We are very grateful to the many hunters, farmers, butcher shops, financial supporters and volunteers who participate across the country.  Without their faithfulness and passion this work would not be possible.”
 
Since 1997 FHFH has coordinated the donation, processing and distribution of enough meat for over 19.4 million meals to the hungry. 

Financial support and grant funding from individuals, businesses, churches, other organizations and foundations enable FHFH to pay participating local butcher shops a discounted rate to process and package donated deer and livestock. 

​During the past year this support included generous grant funding from the Walmart Foundation, Cabela’s Outdoor Fund, Ohio Division of Wildlife, and Maryland Wildlife and Heritage Service.
 
​Inspired by a passion for the outdoors and compassion for the needy, FHFH is committed to addressing the problem of hunger across America.  With volunteers and participating local butcher shops serving in over 20 states, FHFH enables hunters and farmers to provide protein-rich meat to local feeding programs and ministries in a unique and relevant way.
 
The organization welcomes new financial 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.

​About FHFH
Give Financially
Find a Participating Butcher
Start a Local Chapter
Partnering Sponsors

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Thanks to generous support from the Walmart Foundation, the Maryland Department of Natural Resources, and many local donors across the state Farmers and Hunters Feeding the Hungry was able to provide 281,520 servings of nutritious meat to people struggling with hunger in Maryland this past year!
 
The Walmart Foundation awarded FHFH a $50,000 grant in 2017.  The funds enabled FHFH to pay the meat processing costs for 598 donated deer along with other program related expenses yielding 23,920 pounds / 95,680 servings of meat to feed the hungry in Maryland.

A $25,000 grant awarded to FHFH in 2017 by the Maryland DNR funded the processing of an additional 424 donated deer providing 16,960 pounds / 67,840 servings of venison for Maryland's hungry citizens.
 
Over 500 additional deer, livestock and poultry were also donated, processed and distributed to local food banks and ministries thanks to contributions from numerous individuals, businesses, churches, clubs, other organizations and local foundations.
 
On behalf of those struggling with hunger across Maryland we want to thank the Walmart Foundation, the Maryland DNR, and everyone who donated financially or gave deer and livestock in support of our mission during the past year!
​

Red Wine Marinated Grilled Venison Heart with Mustard Sauce, with Gruyere Cheese Potato Galette
​by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

Here at the He Hunts She Cooks kitchen, we like to utilize as much of the animal as possible. Some of our favorite parts are what we call the “wobbly bits”! Don’t shy away from using venison heart.  Marinating in red wine for several hours and a quick trip to the grill makes this a yummy treat!

For the Marinade

• 2 Cups Cabernet Sauvignon Wine
• 1/4 cup Olive Oil
• 1 Tbs/ Kosher Salt
• 1 tsp. Juniper Berries
• 1 tsp. Black Peppercorns
• 1 tsp. Whole Coriander
• 2 Bay Leaves
• 5 Garlic Cloves (or two heaping tablespoons, minced garlic)

For the Venison

• 2 Venison Hearts
• 2 pints Yellow, Orange, and/or Red Cherry Tomatoes
• 2 medium Onions, peeled and cut into 2 inch pieces

For the Mustard Sauce

• 1 Shallot
• 2 Tbs. Grape Mustard (or dijon mustard)
• 2 Tbs. Mustard Seed
• 1 Tbs. Sugar
• 3/4 cup Heavy Whipping Cream
• 3 tsp Fresh Tarragon Leaves, minced
• 2 tbs. Vegetable Oil (canola, or grape seed)

Potato Galette

• 1/2 cup Bread Crumbs
• 4 Tbs. Butter (2 for the bread crumb topping and 2 divided between the 4 galettes)
• 1 tsp. Dried Parsley
• 1/2 tsp. Onion Powder
• 2 Russet Potatoes
• 1/2 cup Shredded Gruyere Cheese
• Salt and Pepper to taste
• Oil for the tart pans

For the Marinade

• Mince the garlic and set aside.
• Pour the wine in a small pot and heat for 3 minutes over medium heat to remove the “raw” alcohol taste, remove from heat and cool completely.
• While the wine cools, add the juniper berries, peppercorns, and whole coriander to a small sauté pan, and heat over medium-high heat, swirling the pan to keep the spices from burning, about 2 minutes.
• Add the toasted spices, and the bay leaves to a spice grinder (or coffee grinder).
• Grind the spices and bay leaves until finely ground.
• Add all the ground spices, minced garlic, salt, oil, and cooled wine to a zip lock bag or glass casserole dish.

For the Venison

• Cut the venison heart in half and remove the ventricles, fat and gristle.
• Cut the meat into 3 inch long strips.
• Add the sliced venison heart to the marinade.
• Cover the dish with saran wrap (or seal the bag) and refrigerate for at least 6 hours or overnight.

For the Mustard Sauce

• Add oil to a small sauce pot.
• Mince the shallot and add it to the pot and sauté over medium heat, for 2 minutes.
• Then add the dijon mustard, mustard seeds, sugar in the sauce pot.
• Turn down the heat to low and add the heavy cream and minced tarragon, stir, set aside, and keep warm.

To Finish

• Heat the grill to 400 degrees.
• Skewer the venison heart, tomatoes and onions, alternating between them.
• Grill the venison no more than 2 minutes per side (do no overcook).
• Serve with mustard sauce and sides of your choice.

For the Potato Galette (Optional)

• Pre-heat the oven to 375 degrees.
• Melt the butter in a microwave safe bowl, and add the bread crumbs and dried parsley, and mix.
• Spread bread crumbs on a baking sheet.
• Place in the oven and bake until toasty brown.
• While the bread crumbs are toasting, oil a 4 inch individual spring form tart pan.
• After the bread crumbs are toasted, portion the crumbs to the bottom of the each of the tart pans, set aside.
• Slice an unpeeled russet potatoes into very thin slices on a mandolin, or sharp knife.
• Lightly season the potato slices with salt and pepper.
• Layer the slices of potato and alternate with some cheese for every two layers of potato.
• Fill over top of the tart pan with one more layer (they shrink when baked).
• Add a pat of butter 1/2 tablespoon on top of each galette.
• Cover the tart pans with aluminum foil and place the tart pans in the oven for 35-45 minutes.
• Remove from the oven when they potatoes can be pierced with a knife.
• Carefully flip the tart pans onto a plate (**Caution! They will be hot!),
• Remove the bottom of the spring form tart pan, so the bread crumbs are now positioned on the top of the potato galette.
• Serve with the venison heart skewers and mustard sauce.

Notes

• The potato galette is optional. A side of Potato Salad or baked potato would work well too.

"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   

​We cherish our freedom!  Our country earned its freedom through strength, courage and perseverance. On July 4th many families in the United States of America celebrated our freedom with picnics, cookouts, parades and fireworks.  However, not everyone had enough food for a picnic or a cookout. Some people didn't eat at all!  In a country like ours we should not have 1 in 8 people who are struggling with hunger!

It is time to declare freedom from hunger in our country!  You can help us make freedom from hunger for our USA citizens possible!