FHFH is committed to ending hunger and provided venison to the Kokomo Rescue Mission which serves six counties in Indiana.  We received this note of thanks:

Dear Friends,

On behalf of the Kokomo Rescue Mission and those we serve, I want to thank you for the generous donation of food.  I can assure you that your donation went to feed the hungry and homeless through the Kokomo Rescue Mission dining room.  Your donation included three deer and the processing fees for three deer.

There are so many people who come to the Mission daily who are hungry and your donation enables us to serve them nutritious meals.  It is because of your generosity and faithfulness in donating that this ministry is able to continue to share, help and provide to those who are struggling.

Again, thank you for helping support the Mission's vision.  Thank you so much for helping feed the hungry!  May God continue to bless you!

Blessings,
Van C. Taylor
Executive Director

"The generous will themselves be blessed, for they share their food with the poor."  Proverbs 22:9

Cocoa Chile Spice Rubbed Antelope and Whitetail Venison Eye of Rounds with a Raisin Demi-Glace, Smoked Corn Sauce and Cheddar Mashed Potatoes
​By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

Serves 2
​
A simple dry rub with black cocoa and chile powder coat Antelope or Venison eye of rounds, and after a quick grill, served with a jalapeño raisin demi-glace, smoked corn sauce and yummy tangy cheddar mashed potatoes. The demi-glace, and smoked corn sauce can be made the day ahead, and just reheated while the meat is grilled.

For the Eye of Round Spice Rub

• 4 Venison or Antelope Eye of Rounds (or loin, or backstrap)
• 1/2 cup Brown Sugar
• 1 tbs. Whole Coriander Seed
• 1 tbs. Black Peppercorns
• 3/4 tsp. Cumin Seed
• 1 dried Peruvian Puya Chile Pepper
• 1 Tbs. Kosher Salt
• 1 tsp. Garlic Powder
• 1 Tbs. Black Cocoa (King Arthur brand)
• 1/2 tsp. California Molido Chile Powder
• 2 Tbs. Wattleseed Extract (or substitute a coffee/chocolate liqueur like Fangelico or Tia Maria)

For the Raisin Demi-Glace

• 1 cup high quality Venison Stock (or beef stock, I use More Than Gourmet brand)
• 3/4 cup Ruby Port
• 1 Shallot, peeled and minced
• 2 Garlic Cloves, minced
• 3 tbs. Jalapeño Pepper Jelly
• 1/4 cup Black Seedless Raisins
• 3 sprigs Fresh Thyme Leaves (stripped from the stems)
• 1 Bay Leaf
• 1/2 tsp. Black Pepper
• Grape Seed Oil (or vegetable oil)

For the Smoked Corn Sauce

• 1 bag frozen petit white corn ( or 3 ears fresh corn)
• 1 red or orange bell pepper
• 1 jalapeño
• 1 small Onion, peel on
• 1/2 cup Heavy Cream
• Kosher Salt and Pepper to taste

For the Cheddar Mashed Potatoes

• 3-4 medium Russet Potatoes
• 1 stick Butter
• 2 heaping tablespoons minced Garlic (about 6 cloves)
• 1/2 cup Heavy Cream (may need a little more)
• 1/2 cup Shredded Cheddar
• 1/3 cup Sour Cream
• 3 Scallions, white and green parts, cut into small rings

For the Cocoa Chile Spice Rub

• Toast the coriander seed, peppercorns, cumin seed, and dried puya chile pepper in a small pan over medium high heat, until smoking and the coriander starts to pop, about 3-4 minutes.
• Add the toasted spices to a spice grinder, and grind until the spices are finely ground, pour into a bowl.
• Add the brown sugar, kosher salt, garlic powder, black cocoa and molido chile powder to the bowl with the ground toasted spices and mix.
• Add the eye of rounds to a zip lock bag and coat the meat with the 3-4 tablespoons of the spice rub (you won’t use all the rub, save for another time).
• Add the wattle seed extract and seal the bag and refrigerate 8 hours, or overnight.
• Bring the meat to room temperature, by leaving it on the counter 1 hour before cooking.
• Grill for 3-5 minutes until no more than medium-rare and serve with sauce.

For the Raisin Demi-Glace

• Peel and mince the shallot and garlic and set aside.
• To a medium sauce pot, add a little grape seed oil, minced shallot and garlic, and sauté over low heat, about 3 minutes.
• Add the stock, port, black pepper, fresh thyme, and bay leaf.
• Simmer, uncovered over medium heat until reduced by half (about 30 minutes).
• Remove the bay leaf and discard.
• Add the pepper jelly, and raisins and continue to reduce a bit more.
• Serve with grilled eye of rounds.

For the Smoked Corn Sauce

• Prepare a smoker with mesquite chips.
• Add the frozen corn, onion, bell pepper and jalapeño to a cast iron pan.
• Place the pan in the smoker, and add enough chips to get some good smoke going.
• Continue to smoke the vegetables for 45 minutes adding mesquite chips every 15 minutes.
• Remove and mince the jalapeño, peel and dice the onion, and bell pepper, and add all along with the corn to a small pot.
• Add the heavy cream, and season to taste with salt and pepper.
• Heat through, and serve with venison.

For the Cheddar Mashed Potatoes

• In a large coffee mug (or glass measuring cup), first add the stick of butter, then the minced garlic, and then pour in enough heavy cream to reach the top of the mug.
• Place the mug in the microwave and heat for about 30-45 seconds to warm the butter and cream, so the garlic begins to steep, while the potatoes are cooked.
• Peel, and cube the potatoes and add to a large pot of salted water.
• Boil the potatoes until tender when pierced with a fork.
• Drain and add to a bowl, and pour over the warm butter and cream mixture.
• Mash, season with salt and pepper.
• While the potatoes are still hot, add the cheddar, sour cream and scallions, stir.
• Serve with venison, and sauce.

Notes

• The raisin demi-glace, and corn can be made the day ahead, and reheated just before serving.
• The meat is best coated with the dry rub and refrigerated overnight.

FHFH received this thank you note from the Hebron Country Pantry in Indiana for the donation of meat to their pantry:

Dear Farmers and Hunters Feeding the Hungry,
 
Thank you so much for your assistance in paying for the processing of the 4-H steer we purchased at the Porter Country Fair.  We purchased the dairy steer with money from a Boone Township Buyers Group.  It was wonderful to have money to process this animal, grinding it into hamburger for easy and fair distribution to our clients.  Our clients are very grateful for this wonderful meat. 
 
Hebron is a small town in Northwest Indiana.  There is a great deal of need in the town.  According to the latest census, 14% of our residents live at the poverty level.  Our pantry serves an average 125 families a month.  We are very blessed to have the support of the school, business, and many individuals in our community.  We would not be able to accomplish what we do without the help of so many.
 
We are very grateful for the help your organization has given us.  We have also received venison through your organization.  Venison is very well received by our clients. 
 
Our clientele is made up of single mothers (many working 29 hours a week), large families, senior citizens and persons with disabilities.  Many tell us often that they don’t know what they would do without our assistance. 

Thank you very much!!
 
Joyce Steinhilber
Pantry Coordinator

The Pope & Young Club announced its continuing support of FHFH in a press release on August 27, 2018:

The Pope & Young Club is proud to announce its continued support of Farmers and Hunters Feeding the Hungry. FHFH pays local butcher shops to process donated deer, and livestock, to help feed the hungry.  Since its inception in 1997, it has produced over 19 million servings.  In 2003 at the Madison, Wisconsin P&Y Convention, FHFH was presented with the Club's Stewardship Award, “Given to a bowhunter or bowhunting organization that, by their actions, has conveyed a positive, good-citizen image to the hunting and non-hunting public.”

Inspired by a passion for the outdoors and compassion for the needy, FHFH is committed to addressing the problem of hunger across America by paying local butcher shops to process donated deer and livestock for local food banks and feeding ministries.  With volunteers and participating local butcher shops serving in 20 states, FHFH enables hunters and farmers to provide protein-rich meat to local feeding programs and ministries in a unique and relevant way.
 
“Farmers and Hunters Feeding the Hungry is very grateful for the long-time support and partnership of the Pope & Young Club,” stated Josh Wilson, Executive Director of FHFH.  “Their generous grants have furthered the work of our mission by helping hunters in states across the nation provide nutritious meat from donated deer and elk to hungry men, women, and children in their communities." 

​Sincerely,


  


​
Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry