Nick in Ohio recently shared this inspiring story with us. Last Thanksgiving Nick’s 11 year old son Kyler shot his first buck.  Shortly afterward that day Nick also shot a buck.  Nick said Kyler has such a giving heart that he decided to donate his deer to FHFH.  Nick felt compelled to donate his deer as well so they took both deer to one of our FHFH participating butcher shops - Sunset Meat Market in Piqua, Ohio.  When they donated their deer the butcher thanked them and congratulated Kyler on his first buck.

We sent Nick and Kyler several FHFH hats and an FHFH news magazine.  Kyler was surprised and said, “I want to donate all of my deer to them!”  Nick thought he was just excited by the hats, but was humbled to learn Kyler had been motivated by the stories in our news magazine.  According to Kyler, “We can feed a lot more families with our deer!”

THANK YOU SO MUCH Nick and Kyler for donating your bucks to help feed the people 
​in your community struggling with hunger.

The Bass Pro Shops and Cabela’s Outdoor Fund has awarded a grant to the national Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry. This funding will help FHFH pay meat processing bills to transform donated deer into nutritious meat for local food banks, promote the value of “venison for the hungry” efforts to the general public, and continue supporting the network of FHFH chapter coordinators.

“On behalf of those in our country who struggle with hunger, we thank the Bass Pro Shops and Cabela’s Outdoor Fund for their generosity and support of our mission to end hunger in America,” said FHFH Executive Director Josh Wilson

Guided by the visionary leadership of Bass Pro founder Johnny Morris, the Outdoor Fund empowers Bass Pro Shops and Cabela’s 200 million annual customers to support conservation efforts by rounding up their purchases. Rallying passionate customers alongside dedicated team members, industry partners and leading conservation organizations, Bass Pro is creating North America’s largest conservation movement to collectively shape the future of the outdoors and all who love it for generations to come.

About FHFH - People across America who struggle with food insecurity are often desperate for meat and protein items. FHFH gives nutritious meat to food banks, food pantries and feeding ministries that help those in need by paying inspected and approved local butcher shops to process deer and livestock that are donated by farmers and hunters. Meat for 20 million meals has been donated, processed and distributed by FHFH since 1997. The organization welcomes new supporters and volunteers to join the cause. To learn more please visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org.

"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   ​

​Since 1997 FHFH has been fighting to provide freedom from hunger for people across the United States. Together we've helped hunters and farmers donate over 20 MILLION servings of meat for people in need. FHFH pays the meat processing costs for deer or livestock donated to FHFH's participating meat processors. The processed meat is packaged and distributed at no charge to food banks, food pantries and feeding ministries to help those who don't have enough food for their families.

Sincerely,


​
 

Josh Wilson
Executive Director

Shish Ka-Bobbie Jo
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

This is hands down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than rare to medium-rare.

Prep Time:  24 hr 30 min
Cook Time:  3 min
Total Time: 24 hr 33 min

Ingredients

• 3 lbs. Dry Aged Venison Top Butt or Backstrap (substitute elk, moose, antelope)
• 2-8 oz. Packages Whole White Mushrooms
• 2 Large White Onions
• 4 Sweet Bell Peppers (red, yellow, or orange)
• 1-1/4 cups Olive Oil
• 1/2 cup Soy Sauce
• 1/3 cup Lemon Juice
• 2 tbs. Minced Garlic
• 2 Bay Leaves
• 1 tsp. Black Pepper

Instructions

• Cut top butt or backstrap into 2 inch pieces and place in a large zip lock bag.
• Add whole mushrooms to the bag.
• Add the olive oil, soy sauce, lemon juice, garlic, bay leaves and pepper, and seal closed.
• Place the bag in a large bowl (in case the bag leaks), and refrigerate no less than 24 hours.
• The next day, remove the meat/mushrooms from the fridge 1 hour before grilling.
• Cut up the bell peppers, and onions into 2 inch pieces.
• Soak wooden skewers (if using), in warm water for 30 minutes.
• Skewer the meat, mushrooms, peppers and onions alternating between the meat and vegetables.
• Place on a hot grill and cook for no more than 3 minutes (or rare to medium-rare).
• Serve with rice flavored with cumin powder or other side dish of your choice.