Elk Sate (Satay) with Peanut Sauce Coconut Milk Rice and Edamame
by Bobbie Jo Wasilko
He Hunts She Cooks

Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.  
 
It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted peanuts along with a small bowl of peanut sauce. 

Prep Time:  24 hr 15 min
Cook Time:  6 min
Total Time:  24 hr 21 min

For the Elk

• 1 lb Elk Strip Loin (substitute any other venison)

Marinade

• 1/2 cup low sodium soy sauce
• 1/4 cup scallions, 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. crushed red peppers
• 2 tbs. dried onion flakes
• 1 tbs. onion powder
• 1 tsp. ginger powder

Peanut Sauce

• 1 cup coconut milk
• 3/4 cup peanut butter
• 1 large jalapeño, seeded cut into small mince
• 3 garlic cloves, minced
• 1 tbs. minced fresh ginger
• 3 tbs. hoisin sauce (black bean paste)
• 2 tbs. low sodium soy sauce
• 2 tbs. sesame oil
• 1 tbs. brown sugar
• Juice of one whole lime
• 1/2 cup chopped green onions, divided in half *reserve half for garnish
• ** 1/2 cup dry roasted peanuts for garnish, (may be eliminated)

For the Elk

• Cut the elk strip loin into one inch wide pieces three inches long and set aside in a large glass baking dish or in a zip lock bag.

For the Marinade

• ​Mix all the ingredients and pour over the elk strips.
• Marinate for 24 hours.
• Pre-heat the grill to 350º-400ºF.
• Thread the elk strips on on the top end of a skewer.
• Place the skewers on the grill for 1 minute per side.
• DO NOT OVERCOOK.
• Serve the peanut sauce overtop or in a small bowl.

For the Peanut Sauce

• Mix all the ingredients and drizzle over meat after cooking.
• Refrigerate if not using right away and re-warm slightly just to bring to room temperature.
• *Don't be concerned if the peanut sauce separates a little, this is normal, just re-mix the sauce.

Notes
​*This recipe is great for any venison, antelope, goat, duck, pheasant, domestic beef or pork, or chicken.

​We received this note of thanks from the Hebron Country Pantry in Indiana:

Dear Friends at FHFH,

Hebron Country Pantry is a USDA Client Chose Pantry serving the Hebron community. We are presently open the first and third Mondays each month from 9:00-10:00 a.m. and 6:00-7:00 p.m.  We serve approximately 80 families a month.  We are housed in the lower level of the Hebron United Methodist Church. We have  strong community support from individuals, schools, businesses, and organizations.

The Boone Township Buyers Group recently purchased a dairy steer at the Porter County Fair to be donated to the Hebron Country Pantry.  It was processed by the Butcher Block in Lowell, Indiana.  We appreciate very much your assistance with the processing fee.

The past fall we were also blessed with venison through your organization.  This was very well received and appreciated by our clients. Thank you very much for all you do.  
​
God bless,
Joyce Steinhilber
Pantry Coordinator

The Lothian Maryland Ruritan Club held a spaghetti dinner fundraiser March 4 and donated the proceeds to FHFH!

Bill Krebs, president of the Lothian Maryland Ruritan Club, presented a contribution of $2,187.84 to Dave McMullen, Coordinator for Arundel County FHFH.  

Thank you Lothian Maryland Ruritan Club for supporting FHFH's mission of feeding the hungry!

Friday, October 6th
6:30 p.m.
at Tri-State Fellowship, 13153 Cearfoss Pike, Hagerstown, MD

Dinner provided by Outback Steakhouse of Hagerstown.

Live and silent auction!  Over 100 items in auctions!  Longaberger, bears, seasonal items, books, CDs, jewelry, knives, boy’s items, girl’s items, hobby items, toys, collectibles, handbags, hunting items, cooking items, home décor, and much more!

Join us for a great evening of food, fun and fellowship to help feed the hungry in MD!

Tickets - $15.00 each

Order tickets online using the "Buy Now" button below. You can adjust the number of tickets during checkout. 

You may also order by phone at (301) 739-3000 or by email. The deadline to order tickets is Friday, September 29th

Life can be hard, but when caring people like you help others who are struggling with not having enough to eat it makes their life a little easier and gives them hope to keep going.  You may even save a life!   You are showing compassion and giving back.  You are being a positive role model for other people.  When you encourage empathy at home, you inspire and empower your kids to take action.  You are helping to make our world a better place!   As a financial supporter of FHFH's mission to feed the hungry, you're the kind of person who cares about others.  You are part of a generous and compassionate group of individuals who are doing something about people who are experiencing real hunger!

When you donate to FHFH you make a difference to people struggling with hunger! Here are a few of many stories about how your generous donations help others: 

Indiana:
Food Pantry in Cass County, Indiana Blessed to Receive Venison

On behalf of the staff, the volunteers, and especially the clients; we would like to thank Mr. Worman and his crew for their generous donation of venison. The smile on the clients face when they were able to receive "good meat" was contagious to the volunteers and staff. The joy spread amongst everyone. One lady, on a very high protein diet, was almost in tears to see such a generous donation made. She even said it's good people willing to help others that makes this world go round. Personally, this new fight against hunger has been a major success and blessing in the Cass County Community.

Thanks again!
Kayla Escobar, Food Pantry Manager, Indiana

Maryland:
Frederick Community Action Agency (Frederick Food Bank)

Thanks to the tremendous effort of FHFH, the Frederick Community Action Agency was able to provide 800 families a month with fresh meat to feed their families. Our families were especially grateful because we were able to provide healthy meat choice to them daily. We also were able to use some of the venison in our soup kitchen and provide lean, vitamin enriched meat to our homeless in Frederick County who need it the most. We feed anywhere from 80-130 individuals a night in our soup kitchen and with the wide variety of cuts we were able to provide a multitude of meal choices throughout the winter.

Ohio:
Meat for 10,000 Donated by Guernsey County FHFH to Food Pantries in Ohio

Kathi Albertson is Chapter Coordinator for Guernsey County FHFH. Her Chapter donated more than 50 deer during the past hunting season to those in need in Guernsey, Noble and Harrison County in Ohio. The 50 deer provided 2,500 pounds of venison (10,000 servings) to food banks in the area.

Roasted Italian Venison Sausages With Grapes and Balsamic Vinegar and Spring Onion Mashed Potatoes
by Bobbie Jo Wasilko
He Hunts She Cooks

The key to making this dish really amazing relies on using the best balsamic vinegar available. I always use Bistro Blends Heirloom Balsamic Vinegar http://www.bistroblends.com 

Sausage Ingredients

• 1-1/2 pounds (3 links) **hot Italian venison sausage links
• 1-1/2 pounds (3 links) sweet or mild Italian venison sausage links
• 3 Tablespoons unsalted butter
• 2-1/2 pounds red and/or green seedless grapes, stemmed (6 to 7 cups)
• 1/3 cup Bistro Blends Heirloom Balsamic vinegar (could also add a 1/4 cup port wine or pomegranate molasses with the vinegar).

Spring Onion Mashed Potatoes Ingredients

• 4 Medium sized Russet Potatoes
• 2 Heaping Tbs. Minced Garlic (about 2 cloves)
• 1 Stick of Sweet Cream Butter
• 1/3 cup Heavy Cream
• 3 Spring Onions, minced, including green and white parts
• Kosher Salt and Fresh Ground Pepper

Directions

1. Preheat the oven to 400 degrees F. Bring a large pot of water to a medium simmer.
2. Prick the sausages with the tip of a knife or a metal skewer and add them to the water.
3. Simmer the sausages gently for 8 minutes, then drain them and set aside.
4. Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.
5. Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages only to a serving platter.
6. Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar to the grapes. Stir to scrape up the browned bits on the bottom of the pan and cook on high heat until the vinegar and juices until they are thick and syrupy, about 2 minutes.
7. Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
8. **Use moderate to hot Italian sausages, as their fennel and garlic flavors are essential to this dish.

Directions for Spring Onion Mashed Potatoes

1. Peel and cube the potatoes and add them to a pot with water and 1 tbs. kosher salt and boil until just fork tender.
2. While the potatoes are cooking, add the stick of butter, minced garlic and cream to a large coffee mug or microwave safe measuring cup. Warm for only 30 seconds on high in the microwave (you just want to warm the butter and cream slightly). Remove the mug and place near the stove to continue to steep the garlic. Or you can place the ingredients in a small pot and turn the burner to the lowest setting while the potatoes boil.
3. Drain the potatoes and pour the warm butter, garlic cream mixture over top and mash. Add the spring onions and mix another minute. Season to taste with salt and pepper.
4. Serve with Venison Sausages and pour some balsamic syrup over top.