Blog Archives

First Deer Donated to FHFH to Feed the Hungry

11/26/2017

Trevor, the son of one of our FHFH Chapter Coordinators in NC, got his first deer and wanted to donate it to FHFH so it will help feed someone who is hungry. Trevor’s dad said, “Makes you think how blessed we really are and don’t even know it.”

Thank you Trevor for donating your first deer to feed the hungry in your community!

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Feeding the Hungry in North Carolina

11/26/2017

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Mike Marsh, Chapter Coordinator for Surry County FHFH in North Carolina, received several deer donations which provided venison to be distributed to those in need. They also received a livestock donation which was processed by Cool Spring Meats Processing. The beef was donated to Yoke Fellows Feeding Ministries.

Thank you Mike for volunteering to help those in need!

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Welcome to the FHFH Team

11/24/2017

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FHFH welcomes the following participating meat processors:

Cool Spring Meat Processing in Elkin, NC
Lehigh Valley Meats in Nazareth, PA

CLICK HERE for a list of all participating meat processors.

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Quick Canned Venison Recipe

11/19/2017

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Canned Venison with Baby Bella Mushroom Venison Pan Gravy
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

I was really short on time tonight so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. OMG it was so yummy…. and quick! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no lumps!!!

Ingredients

1 quart jar Canned Venison
8 ounce Baby Bella Mushrooms, sliced
2 Shallots, minced (substitute 1/2 onion)
2 cups Venison Stock (substitute beef stock)
3 Tbs. Butter
3 Tbs. Grape Seed Oil (substitute canola oil)
2 Tbs. Cornstarch
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
1/2 tsp. Kosher Salt
1/2 tsp. Pepper

Instructions

Heat oil and butter in a large frying pan over medium-high heat.
Add the shallot (or onion) and sauté 1 minute.
Add the mushrooms and sauté 1 minute (don’t add salt yet).
Add the garlic powder, and onion powder, pepper, and now add salt.
Sauté another minute.
Turn down heat to medium and sprinkle the cornstarch over the mushrooms, and stir to coat the mushrooms.
Continue to stir while adding the stock.
Bring the heat back to medium-high and stir while the gravy thickens.
Add the canned venison, including liquid from the jar.
Heat through and serve with sides of your choice.

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BBQ Canned Venison Recipe

11/4/2017

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BBQ Canned Venison Pasta with Smoked Red Pepper Cream
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

BBQ canned venison makes quick work for a creamy, spicy, venison pasta dinner. For the BBQ venison recipe, see my previous blog post for BBQ Canned Venison. http://hehuntsshecooks.com/canning-game-meat/.

Ingredients

**1 quart jar BBQ Canned Venison
2 tbs. Bobbie's BBQ Rub (or substitute your favorite cajun spice rub)
Pinch of Cayenne Pepper
1 package Cream Cheese
12 oz. Penne Pasta
5 Red Bell Peppers
2 Shallots, minced
2 Spring Onions, cut into small rings, white and green parts
3/4 cup Heavy Cream
3/4 cup Parmesan Cheese, divided
2 Tbs. Butter
2 Tbs. Grape Seed Oil (substitute canola, or vegetable oil)

Instructions

Smoke whole bell peppers for 1 hour in a smoker Or place peppers on a foil lined sheet and place in a 450 degree oven until the skins are charred (smoking is preferred, but do what you can).
Then place the peppers in a paper bag until cool enough to handle (the steam created will help loosen the peels).
Peel the skins, remove the stems and seeds and discard, and chop the peppers very finely, and set aside.
While the peppers are smoking, prep the other ingredients.
Mince the shallot, and set aside.
Cut the spring onions into small rings and set aside.
Boil the pasta in salted water and set aside.
To a large sauté pan, heat 2 tablespoons butter and 2 tablespoons oil over medium heat.
Add the shallot and sauté for 1 minute.
Then add the chopped red peppers and sauté 1 minute.
Add the cream cheese, heavy cream, bbq rub, cayenne pepper and half the parmesan cheese, and stir while the cream cheese melts.
Drain the venison (discard the liquid, if you like) and add the venison to the red pepper cream sauce.
Heat until bubbling.
Add the spring onions.
Serve the sauce over the pasta, and top with the remaining parmesan cheese.

Notes
**See BBQ Canned Venison for recipe: http://hehuntsshecooks.com/canning-game-meat/

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Welcome to the FHFH Team!

11/3/2017

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FHFH welcomes the following participating meat processors:

Albemarle Meat Processing Plant in Albemarle, NC
K&G Meat Market in Kerrville, TX

CLICK HERE for a list of all participating meat processors.

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Deer Donated to FHFH in Pennsylvania

11/2/2017

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Matt Coblentz, Chapter Coordinator for Lehigh Valley FHFH in PA, was blessed with a doe and a buck. Both were donated to FHFH. What a blessing with 144.5 lbs. of meat between the two.

Thank you Matt for helping to feed the people in your community who are hungry!

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News & Events

First Deer Donated to FHFH to Feed the Hungry

Feeding the Hungry in North Carolina

Welcome to the FHFH Team

Quick Canned Venison Recipe

BBQ Canned Venison Recipe

Welcome to the FHFH Team!

Deer Donated to FHFH in Pennsylvania

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