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News & Events

Over 4,400 pounds of Venison Donated to Lehigh Valley FHFH in Pennsylvania

12/12/2019

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What a donation to be thankful for! Over 4,400 pounds of fresh venison was donated by the USDA Wildlife Services in November 2019 to Lehigh Valley FHFH (PA-08) and Everlasting LIFE Ministries, Inc.  Everlasting Life Ministries filled more than six large freezers with this donation! This provides them with months worth of meat to hand out! This is a blessing to them and the families that they feed on a weekly basis. God provides!

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Walmart Donates $1,000 to Help Feed the Hungry

12/12/2019

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Jay Smith and Amanda Gross of the Cambridge Walmart giving the donation check to Kathi Albertson, the Coordinator of the Guernsey County Chapter of Farmers and Hunters Feeding the Hungry.
The Cambridge Walmart store recently donated $1,000 to Farmers and Hunters Feeding the Hungry (FHFH) to help pay for the processing of meat to be distributed locally to those in need. Donated deer and large farm animals are taken to FHFH participating meat processors where they are butchered and packaged for distribution by local food pantries. More information about FHFH, a national organization to help feed the hungry, can be found at fhfh.org.
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Shepherds Christian Assembly in Coshocton, Ohio Grateful for Venison Donated by FHFH

12/12/2019

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Shepherds Christian Assembly in Coshocton, Ohio appreciates the venison donated to their ministry by Coshocton County FHFH (OH-10).  They served venison/sausage meatloaf at their community meal on Thanksgiving. They also serve a free lunch on Tuesdays, an evening meal after Bible study on Wednesday evenings, a meal after their Friday evening service, and lunch on Sunday after the morning service for those in attendance. Shepherds Christian Assembly serves about 19,000 meals a year!  They have various organizations that donate food and supplies to the Lord's ministry. With the deer burger donated by FHFH they make chili, sloppy joes, tacos, meatloaf and anything else they can think of.  They also give venison burger to people to take home and cook. Shepherds Christian Assembly is in their 14th year of ministry in Coshocton. They said Dewy Thompson, Chapter Coordinator of Coshocton County FHFH, has been a blessing to them.
 



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The Gift

12/9/2019

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"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   

The Gift

​Christmas is usually a happy time, with a break from the day-to-day routine, meals with loved ones and gifts. Unfortunately, hunger doesn't stop just because it's Christmas. 
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There are more than 40 MILLION men, women and children in our country who are food insecure - they are not getting enough to eat. For them, Christmas Day comes with a lot of stress and heartache instead of happiness. It's hard to celebrate when you don't know when your next meal will be and your stomach is empty and aching. No one should be hungry - especially at Christmas!

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This December, you can give someone a gift that will bring great joy to their heart and make their Christmas brighter. How? When you donate to FHFH you are giving the gift of food to someone who is struggling with hunger. Our FHFH Chapter Coordinators, the food banks, food pantries and feeding ministries can tell you first hand about the joy getting a meal brings to to someone who is hungry.  
​

You will experience the blessed feeling of providing a very much appreciated gift to someone in need. It's a gift that will be a shining example of generosity and kindness. Your charitable financial gifts or donations of deer or livestock to FHFH can help a neighbor have a full plate and heart on Christmas Day!

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Sincerely,
​






​Josh Wilson
Executive Director

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Walmart Store #1674 Awards FHFH $2,500 Grant for Washington County, Maryland

12/5/2019

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Carolyn, Walmart management and Josh Wilson, FHFH Executive Director
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Walmart store #1674,17850 Garland Groh Boulevard, Hagerstown, MD awarded Western Maryland FHFH a $2,500 local community grant.  The funding will help provide meat to those in need in Washington County, MD.

Walmart's Community Grant Program is proud to support the needs of their communities by providing grants to local organizations.  They believe in giving back locally – creating a positive impact in the neighborhoods where they live and work.

We thank the Walmart Foundation, Walmart Community Grants Program and Walmart store #1674 for their generous support of our mission of feeding the hungry!

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Generous Youth's Wish to Donate Her First Deer to Feed the Hungry Comes True!

12/4/2019

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Chad in Ohio shared with us that his daughter Lizzie donated her first deer to FHFH!  Lizzie has been hunting for three years and it has been her wish to donate her first deer to FHFH.

THANK YOU SO MUCH Lizzie for donating your deer to help feed the people ​in your community struggling with hunger!

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Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sauteed Kale

12/2/2019

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Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sautéed Kale
by Bobbie Jo Wasilko
He Hunts She Cooks

Do you think the shank meat is best suited for the grind pile because it's not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor. This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.

Prep Time:  45 min
Cook Time:  4 hr
Total Time:  4 hr 45 min
Serves 2

For the Venison Shanks
  • 2 Front and 2 Hind Bone-in Venison Shanks (substitute elk, deer, antelope, or wild pig)
  • 1 large Onion, peeled
  • 2 Carrots, peeled
  • 2 Celery Stalks (leaves included )
  • 2 cups Tawny Port (I used Christian Bros.)
  • 1 cup Cabernet Wine (I used Sutter Home )
  • 2 cups Chicken Stock (I used More Than Gourmet Brand = 2 Tbs. Demi Glace paste + 2 cups hot water )
  • 5 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 10 Juniper Berries
  • 1 Tbs. Garlic Powder
  • 1 Tbs. Onion Powder
  • Kosher Salt
  • Fresh Cracked Pepper
  • Grape Seed Oil for searing

For the Mushroom Sauce (Gravy)
  • 8 ounces sliced Mushrooms of your choice (i.e. Cremini/Portobello, Chanterelles, Button..)
  • 3 tbs. Grape Seed Oil (or vegetable oil)
  • 2 Tbs. Butter
  • 2 Tbs. Corn Starch
  • **Reserved Braising Liquid

Instructions
  • Preheat the oven to 300 degrees.
  • Remove the shanks from the fridge 1 hour before cooking to bring to room temperature.
  • Season the shanks generously with kosher salt and pepper, set aside.
  • Rough chop the onions, carrots and celery and set aside.
  • Heat a large frying pan over medium-high heat with enough oil to coat the bottom of the pan.
  • Add the shanks and sear on all sides until browned.
  • Remove to a plate or casserole dish.
  • Add the chopped onions, carrots, and celery and continue to sauté until golden brown, about 5 minutes.
  • Pour in the port and red wine over the vegetables and bring to a boil for 1 minute.
  • Add the meat and all remaining ingredients back to the pan with the vegetables ( OR add all ingredients into a large casserole dish.
  • ***Optional, Make a cartouche: Cut a piece of parchment paper to just fit inside the pan or dish.
  • Push down the paper on top of the meat so the liquid comes overtop the paper (this will keep the meat moist on top so there is no need to turn the meat while braising).
  • Cover the pan with the lid, or cover the casserole dish with aluminum foil.
  • Place in the oven and braise for about 4 hours.
  • After 4 hours, remove the cover and check for tenderness, and return if more time is needed.
  • Once the meat is tender, remove the shanks to a plate and place a strainer over a large pot, and strain out all the vegetables and spices.
  • **Save the Braising Liquid and discard the solids (they have done their job).

For the Mushroom Sauce (Gravy)
  • In a large frying pan, heat 3 tablespoons oil and 2 tablespoons butter over medium-high heat.
  • Add the sliced mushrooms and season with a little pepper (do not add salt).
  • Sauté for 2 minutes.
  • Turn down the heat to medium and sprinkle the corn starch directly over the mushrooms.
  • Stir in reserved braising liquid over the mushrooms and cornstarch.
  • Continue to stir for another minute until the mushroom gravy is thickened.
  • Add the Shanks back to the pan and coat the meat with the mushroom sauce.
  • Serve with Asiago Polenta and Sautéed Kale, or sides of your choice.

Notes
***Making the paper cartouche is optional, just turn the shanks over 2 hours into the cooking process, and keep the lid on the braising pan, or keep the casserole dish covered with aluminum foil.

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20% Off and Free Shipping On All Items at FHFH's Gift Shop During December

12/2/2019

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BIG HOLIDAY SALE!  20% OFF and FREE SHIPPING on ALL ITEMS during December.  Find great Christmas gifts for hunters at FHFH's online gift shop!

​​Your purchase supports our mission to help hunters and farmers donate nutritious meat to feed the hungry.
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Walmart Store #1716 Awards FHFH $1,000 Grant for Calvert County, MD

12/2/2019

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Walmart store #1716, 150 Solomans Island Road, Prince Frederick, MD awarded FHFH a $1,000 local community grant.  The funding will help provide meat to those in need in Calvert County, MD.

Walmart's Community Grant Program is proud to support the needs of their communities by providing grants to local organizations.  They believe in giving back locally – creating a positive impact in the neighborhoods where they live and work.

We thank the Walmart Foundation, Walmart Community Grants Program and Walmart store #1716 for their generous support of our mission of feeding the hungry!

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Transforming deer, elk and livestock - God-given renewable resources - into food for the hungry!
Farmers and Hunters Feeding the Hungry, Inc.  |  PO Box 323, Williamsport, MD  21795  |  Email Us  |  866-438-3434
A non-profit 501(c)(3) organization  |  EIN: 52-2151919
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