​Venison Rump Roast “Deli Deer”
Submitted by Brian in Ohio
 
Remove all fat, silver skin and glands from the meat.
 
Brine*

• 1 cup water 
• 1 cup kosher salt 
• 1 cup red wine 
• 1 cup apple cider vinegar
• 1 cup sugar  
• 1/2 cup Worcestershire
• 3 tables peppercorns 
• 3 bay leaves 

​Rub*

• 2 tablespoons course black pepper
• 2 tablespoons kosher salt
• 1 tablespoon sage
  
  

*Depending on size of the roast these measurements may vary

Brine the meat in the refrigerator for 24 hours.
 
Remove meat and rinse, then rub with coarse black pepper, kosher salt and sage. Wrap and refrigerate 12-24 hours.  
 
Remove wrapping from meat and smoke at 145-180 degrees until meat reaches desired degree of doneness.
 
Wrap warm in foil and chill until ready to slice.

Our communities are stronger when we join together to help each other - especially in times of hardship like we are experiencing during the COVID-19 pandemic. You can make a difference to someone who is struggling to get enough to eat.  Whether you donate deer or livestock or give financially to FHFH you are a part of a generous and compassionate group of individuals who are helping their neighbors in need! Together, we can make a positive impact in our communities! 
 
Thank you for your continued interest in our mission of feeding the hungry. ​

Sincerely,


​

​
Josh Wilson
Executive Director

The Daily Sentinel in Colorado recently featured an article about Grand Junction FHFH - "Hunters Helping the Hungry Through New Program."
 
Part of the article tells how Brandon Siegfried and his friend, Grand Junction City Council member Kraig Andrews, started the Grand Junction chapter of FHFH in 2018.  It is looking to continue to expand the amount of meat it collects this hunting season so it can further supply its recipient, Catholic Outreach, which works locally to feed the hungry. Siegfried  sees the meat-donation program as a way to help out the community and advocate for hunters at the same time.

Angela Walsh, director of Catholic Outreach’s soup kitchen, praises the work Siegfried has done starting the program and growing it so quickly, including through getting the grant money this year. “The first year when he first approached us we had like no meat in the freezer and he saved the day that year for sure,” she said. “There are some times that our meat supply gets so depleted we’re scrambling for eggs or any kind of protein.”  Walsh said the game meat donations through FHFH can make a big difference.

Read the entire article.

Brandon Siegfried, Coordinator for Grand Junction FHFH, and Kraig Andrews delivered 500 pounds of beef/pork to Catholic Outreach in Colorado on August 4th. Grand Junction FHFH received a $2,000 COVID grant from FHFH national to help their local community. Orchard Mesa Market gave a much appreciated discount on the beef/pork bundle. In the photos are Brandon Siegfried, Kraig Andrews and Angela from Catholic Outreach who was very appreciative.