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

​Sincerely,


  


​
Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed Smoked Antelope Meatloaf
By Bobbie Jo Wasilko
HeHuntsSheCooks.com  

Ingredients

• 3 lb Ground Antelope (substitute any ground meat you like)
• 2 lbs. Bacon
• 2-3 Jalapeños, de-seeded and minced finely
• 3 Eggs, lightly beaten
• 5 Slices Sandwich Bread, torn into small pieces
• 1 medium onion, small diced
• 2 Tbs. Onion Powder
• 2 Tbs. Garlic Powder
• 1-8 ounce pkg. Shredded 4 Cheese Mexican
• 1 cup Prepared BBQ Sauce, *divided in 1/2 cup portions
• Kosher Salt
• Pepper

Instructions

• In a large mixing bowl, add the ground venison, minced jalapeño, beaten eggs, torn bread pieces, diced onion, onion powder, and garlic powder.
• Mix until combined.
• Line a bread pan with saran wrap and divide the meatloaf in half.
• Place one half of the meatloaf in the bottom of the pan, press down lightly.
• Pour 1/2 cup BBQ sauce over top.
• Add the shredded cheese.
• Add the remaining half of the meatloaf and press down lightly, and set aside.

Make a basket weave out of the bacon

• From one and a half (about 16 slices) package of bacon, lay the bacon slices, horizontally close together on a large sheet of heavy duty aluminum foil.
• From the other one and a half packages, take one piece of bacon, and weave it vertically, going over one slice and under the next piece of bacon to create a basket weave, stretching the bacon to reach the end of the slices of bacon.
• Continue until all the bacon creates a whole weave.
• Remove the meatloaf from the loaf pan by carefully turning it over and removing the saran wrap.
• Lay the meatloaf, top side down in the center of the bacon weave.
• Fold the bacon over the meatloaf, using a few toothpicks to secure it together.
• Carefully turn the whole meatloaf over and fold the foil up around it, but do not cover it (this is just to keep the drippings in the foil.
• Pre-heat the smoker, and add mesquite wood chips, to get some smoke developing.
• Place a drip pan under the grate and lay the foil and meatloaf directly on the smoke grate.
• Smoke for 45 minutes.
• After 45 minutes, baste the meatloaf with remaining BBQ sauce. and continue to smoke another 15 minutes.
• Remove and serve.

"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   

What Will the Future Be for Our Children?

Summer break will soon be over and children will be returning to school.  An adequate amount of nutritious food is needed for children to learn and grow.

There are 1 in 6 children in our country who are facing hunger - that's nearly 13 million children!  They live in every county in our country.  What will the future be like for these children?  

Children who are food insecure are more likely to require hospitalization and are at higher risk for chronic health conditions.  Studies have found that food insecurity has been associated with health problems for children that may hinder their ability to function normally and participate fully in school and other activities.  (Source: Feeding America)

Food insecurity among young children is associated with poorer physical quality of life, which may prevent them from fully engaging in daily activities such as school and social interactions with peers.  Children who experience food insecurity may be at higher risk for behavioral issues and social difficulties, and a greater risk of truancy and school tardiness.  When they are in school, children who are food insecure may experience increases in an array of behavior problems including: fighting, hyperactivities, aggression, anxiety, mood swings and bullying.  (Source: Feeding America)  

Protein is a vital component of a healthy balanced diet, especially for children.  Protein is needed to help the body repair cells and make new ones - it is an important building block of bones, muscles, cartilage, skin, and blood.
 
We have a responsibility to give children an opportunity to succeed.  FHFH wants to end childhood hunger!  FHFH can provide the needed protein to children who are not getting enough to eat, but we need your help to do that!
​
Won't you please help these hungry children in our country?  You can be a part of a group of individuals, businesses, churches, clubs and foundations who want to give them a better life now and in the future!  

Your financial support enables us to pay the meat processing costs for donated deer and livestock. Won't you please consider making a tax-deductible financial gift today?  You can be assured your gift is well spent and you'll know you have helped someone who is in need.  

$10 = meat for 20 meals
$25 = meat for 50 meals
$50 = meat for 100 meals
  
CLICK HERE to make a secure online donation.

You can also mail a donation to Farmers and Hunters Feeding the Hungry at P.O. Box 323, Williamsport, MD 21795.  If you'd like to designate your donation for a particular FHFHChapter, please write the chapter name, code or county in the memo line of the check.
You can donate deer or livestock.  CLICK HERE to find a participating FHFH meat processor in your area.

If you would like to participate as a volunteer with FHFH, please CLICK HERE for information.

On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for your support!  ​

The Ausherman Family Foundation recently awarded Farmers and Hunters Feeding the Hungry a $2,500 grant for Frederick County FHFH in Maryland.
 
The vision of the Ausherman Family Foundation is that Frederick County is a thriving community of vibrant spaces and places, with a superior quality of life, and strong and collaborative nonprofit organizations. 
 
On behalf of FHFH and those in Frederick County who struggle with hunger, we thank the Ausherman Family Foundation for their generosity and support of our mission to end hunger.

Carolina FHFH had a total of 29 deer donated and distributed 1,589 pounds of meat to those in need.

Thank you to everyone who donated a deer or gave a financial gift and helped feed
those who are struggling with hunger in North Carolina.

​Hagerstown, MD -- The Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry successfully distributed 782,000 servings of nutritious meat for individuals, families and children in need this past year.

​Donations included over 97 tons of deer and elk from hunters along with livestock and poultry from farmers. 
 
“The Lord has provided us with such a wonderful opportunity to take care of our hungry neighbors,” said FHFH Executive Director Josh Wilson.  “We are very grateful to the many hunters, farmers, butcher shops, financial supporters and volunteers who participate across the country.  Without their faithfulness and passion this work would not be possible.”
 
Since 1997 FHFH has coordinated the donation, processing and distribution of enough meat for over 19.4 million meals to the hungry. 

Financial support and grant funding from individuals, businesses, churches, other organizations and foundations enable FHFH to pay participating local butcher shops a discounted rate to process and package donated deer and livestock. 

​During the past year this support included generous grant funding from the Walmart Foundation, Cabela’s Outdoor Fund, Ohio Division of Wildlife, and Maryland Wildlife and Heritage Service.
 
​Inspired by a passion for the outdoors and compassion for the needy, FHFH is committed to addressing the problem of hunger across America.  With volunteers and participating local butcher shops serving in over 20 states, FHFH enables hunters and farmers to provide protein-rich meat to local feeding programs and ministries in a unique and relevant way.
 
The organization welcomes new financial supporters and volunteers to join the cause.  Those interested in learning more can visit www.fhfh.org, call toll-free 1-866-438-3434, or email staff@fhfh.org for more information about the ministry.

​About FHFH
Give Financially
Find a Participating Butcher
Start a Local Chapter
Partnering Sponsors

###

Thanks to generous support from the Walmart Foundation, the Maryland Department of Natural Resources, and many local donors across the state Farmers and Hunters Feeding the Hungry was able to provide 281,520 servings of nutritious meat to people struggling with hunger in Maryland this past year!
 
The Walmart Foundation awarded FHFH a $50,000 grant in 2017.  The funds enabled FHFH to pay the meat processing costs for 598 donated deer along with other program related expenses yielding 23,920 pounds / 95,680 servings of meat to feed the hungry in Maryland.

A $25,000 grant awarded to FHFH in 2017 by the Maryland DNR funded the processing of an additional 424 donated deer providing 16,960 pounds / 67,840 servings of venison for Maryland's hungry citizens.
 
Over 500 additional deer, livestock and poultry were also donated, processed and distributed to local food banks and ministries thanks to contributions from numerous individuals, businesses, churches, clubs, other organizations and local foundations.
 
On behalf of those struggling with hunger across Maryland we want to thank the Walmart Foundation, the Maryland DNR, and everyone who donated financially or gave deer and livestock in support of our mission during the past year!
​

Red Wine Marinated Grilled Venison Heart with Mustard Sauce, with Gruyere Cheese Potato Galette
​by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

Here at the He Hunts She Cooks kitchen, we like to utilize as much of the animal as possible. Some of our favorite parts are what we call the “wobbly bits”! Don’t shy away from using venison heart.  Marinating in red wine for several hours and a quick trip to the grill makes this a yummy treat!

For the Marinade

• 2 Cups Cabernet Sauvignon Wine
• 1/4 cup Olive Oil
• 1 Tbs/ Kosher Salt
• 1 tsp. Juniper Berries
• 1 tsp. Black Peppercorns
• 1 tsp. Whole Coriander
• 2 Bay Leaves
• 5 Garlic Cloves (or two heaping tablespoons, minced garlic)

For the Venison

• 2 Venison Hearts
• 2 pints Yellow, Orange, and/or Red Cherry Tomatoes
• 2 medium Onions, peeled and cut into 2 inch pieces

For the Mustard Sauce

• 1 Shallot
• 2 Tbs. Grape Mustard (or dijon mustard)
• 2 Tbs. Mustard Seed
• 1 Tbs. Sugar
• 3/4 cup Heavy Whipping Cream
• 3 tsp Fresh Tarragon Leaves, minced
• 2 tbs. Vegetable Oil (canola, or grape seed)

Potato Galette

• 1/2 cup Bread Crumbs
• 4 Tbs. Butter (2 for the bread crumb topping and 2 divided between the 4 galettes)
• 1 tsp. Dried Parsley
• 1/2 tsp. Onion Powder
• 2 Russet Potatoes
• 1/2 cup Shredded Gruyere Cheese
• Salt and Pepper to taste
• Oil for the tart pans

For the Marinade

• Mince the garlic and set aside.
• Pour the wine in a small pot and heat for 3 minutes over medium heat to remove the “raw” alcohol taste, remove from heat and cool completely.
• While the wine cools, add the juniper berries, peppercorns, and whole coriander to a small sauté pan, and heat over medium-high heat, swirling the pan to keep the spices from burning, about 2 minutes.
• Add the toasted spices, and the bay leaves to a spice grinder (or coffee grinder).
• Grind the spices and bay leaves until finely ground.
• Add all the ground spices, minced garlic, salt, oil, and cooled wine to a zip lock bag or glass casserole dish.

For the Venison

• Cut the venison heart in half and remove the ventricles, fat and gristle.
• Cut the meat into 3 inch long strips.
• Add the sliced venison heart to the marinade.
• Cover the dish with saran wrap (or seal the bag) and refrigerate for at least 6 hours or overnight.

For the Mustard Sauce

• Add oil to a small sauce pot.
• Mince the shallot and add it to the pot and sauté over medium heat, for 2 minutes.
• Then add the dijon mustard, mustard seeds, sugar in the sauce pot.
• Turn down the heat to low and add the heavy cream and minced tarragon, stir, set aside, and keep warm.

To Finish

• Heat the grill to 400 degrees.
• Skewer the venison heart, tomatoes and onions, alternating between them.
• Grill the venison no more than 2 minutes per side (do no overcook).
• Serve with mustard sauce and sides of your choice.

For the Potato Galette (Optional)

• Pre-heat the oven to 375 degrees.
• Melt the butter in a microwave safe bowl, and add the bread crumbs and dried parsley, and mix.
• Spread bread crumbs on a baking sheet.
• Place in the oven and bake until toasty brown.
• While the bread crumbs are toasting, oil a 4 inch individual spring form tart pan.
• After the bread crumbs are toasted, portion the crumbs to the bottom of the each of the tart pans, set aside.
• Slice an unpeeled russet potatoes into very thin slices on a mandolin, or sharp knife.
• Lightly season the potato slices with salt and pepper.
• Layer the slices of potato and alternate with some cheese for every two layers of potato.
• Fill over top of the tart pan with one more layer (they shrink when baked).
• Add a pat of butter 1/2 tablespoon on top of each galette.
• Cover the tart pans with aluminum foil and place the tart pans in the oven for 35-45 minutes.
• Remove from the oven when they potatoes can be pierced with a knife.
• Carefully flip the tart pans onto a plate (**Caution! They will be hot!),
• Remove the bottom of the spring form tart pan, so the bread crumbs are now positioned on the top of the potato galette.
• Serve with the venison heart skewers and mustard sauce.

Notes

• The potato galette is optional. A side of Potato Salad or baked potato would work well too.