Blog Archives

The Gift

12/9/2019

"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.
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!

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!

Sincerely,

Josh Wilson
Executive Director

0 Comments

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

12/5/2019

0 Comments

Carolyn, Walmart management and Josh Wilson, FHFH Executive Director

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!

0 Comments

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

12/4/2019

0 Comments

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!

0 Comments

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

12/2/2019

0 Comments

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.

0 Comments

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

12/2/2019

0 Comments

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.

0 Comments

Walmart Store #1716 Awards FHFH $1,000 Grant for Calvert County, MD

12/2/2019

0 Comments

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!

0 Comments

News & Events

The Gift

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

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

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

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

Walmart Store #1716 Awards FHFH $1,000 Grant for Calvert County, MD

Archives

Categories