Blog Posts - Farmers and Hunters Feeding the Hungry - Hunt Down Hunger!

Fourth Annual FHFH Online Auction

4/11/2019

The FHFH online auction has started! You can support our hunger relief mission by participating in our 4th FHFH National Auction. Auction items will be listed at EBay.com and Gunbroker.com. All proceeds help our ministry provide meat to those in need.

CLICK HERE to check it out, place your bids, and share with friends and family!

A special thanks to these companies and organizations who provided donated and discounted merchandise for this auction event: CVA, Excalibur Crossbow, Henry Repeating Arms, Hoyt Archery, Lyman, Mathews, Mission Crossbows, NRA, QDMA, Redneck Blinds, TenPoint Crossbow Technologies and Twigg Cycles.

One of the Most Needed Food Items

3/21/2019

"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

One of the Most Needed Food Items

The next time you are in a large group of people, imagine 1 in 8 of the people you see is holding a sign that says "I'm hungry" - and 1 in 6 of them is a child! That image is staggering! More than forty-one million people in the United States are going hungry. They include more than 12 million children and almost five million seniors. They live in every community in our country, including your own.

Protein is a vital component of a balanced diet for proper growth and good health. This is especially important for the physical and cognitive development of children, and for maintaining a strong immune response in all age groups.

People who are struggling with hunger often turn to food banks and feeding ministries for help. Unfortunately, food banks and other feeding ministries often list meat and protein items among their top food donation needs. That's where FHFH is making a difference to the people in communities across the United States who are hungry. We provide nutritious low-fat venison and livestock to food banks and feeding ministries. Financial gifts to FHFH help us pay the cost to process donated deer and livestock, so there is no cost to the hunter who donates deer, the farmer who donates livestock or the food banks and feeding ministries who receive the much needed meat.

Since 1997 FHFH has provided over 19.9 million servings of meat to those in need and we will continue to help the people in our country who are hungry. We've only been able to do this because of hunters who donate deer, farmers who donate livestock, volunteers serving as FHFH chapter coordinators, participating meat processors and financial supporters.

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

Sincerely,

Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Whitetails Unlimited Awards a $4,700 Grant to FHFH

3/14/2019

Farmers and Hunters Feeding the Hungry was founded in 1997 and has grown to more than 130 local coordinators working to feed the hungry in over 25 states. Since its founding, FHFH has provided over 19.9 million servings of meat to those in need.

Individuals, businesses, organizations and groups continue to step up to the plate to show their support and help FHFH continue to feed the hungry. One supporter, the non-profit conservation group Whitetails Unlimited (WTU), recently awarded a $4,700 grant to FHFH. Over the past 10 years, WTU has contributed more than $40,000 to FHFH.

Hunting Retailer recently featured an article about FHFH and Whitetails Unlimited. CLICK HERE to read the article.

FHFH is grateful to Whitetails Unlimited for their support of our mission of feeding the hungry.

High School Student Writes Essay About Feeding the Hungry

3/11/2019

Abbie who is a high school student in Missouri wrote the following essay about feeding the hungry. Thank you Abbie for caring about those in need and sending us a copy of your essay!

"Feeding the Hungry"

Over 12-million children and 15-million households are currently suffering from food insecurity. Realizing this vast number needed to drop, I interviewed Kendra Graham, a Field Specialist in Livestock at the University of Missouri, and Josh Wilson, the Executive Director of Farmers and Hunters Feeding the Hungry to get their opinion on how this number could lower.

Kendra Graham’s job with Extension provide a research-based education to producers. A way she is able to assist those in need of food is to provide those with information and knowledge to raise their own livestock. “Other ways University Extension can help is through the food and nutrition program. Specialists in nutrition can visit with people to help them sign up for food assistance. These specialists can also teach healthy eating habits and educate on food types and how to prepare it.” Graham states.

Josh Wilson is in charge of Farmers and Hunters Feeding the Hungry (FHFH), which provides nutritious meat from donated deer, elk and livestock to local food banks and ministries that feed those in need. Hunters and farmers are invited to donate their deer and livestock to participating local butcher shops who process and package the meat at a discounted price for the organization. Financial donations to the organization are used to pay the meat processing bills so that hunters, farmers, and the organizations that receive the meat can participate free of charge.

I asked them both if they had any ideas on how people in a community can help out those struggling with hunger and Graham and Wilson both agreed that to help out those in need people can donate food, money, or their time at local food banks. FFA students may also participate by conducting a local food drive to raise awareness on feeding those that are in need of food.

I asked them how they think agribusinesses can use their managing to help the hungry. The two agreed, if there are supplies that exceeds demand the product could be distributed. Graham mentioned, “There are cases where product supply exceeds demand and the extra product needs to be utilized quickly before spoiling. In this situation that extra product can be sent to organizations that distribute food to the people that need it.” Wilson also made a great point that, “They could also work to educate farmers who have hunters on their property to help control deer numbers and crop damage about programs like FHFH that can use harvested deer to provide meat to the needy.”

My final question was, what are some ways you think that farmers could benefit the hungry? Both Graham and Wilson agreed that farmers could participate in local food drives and organizations. Wilson also mentioned, “Another idea would be to plant a few extra rows or an extra field and invite a local gleaning program to come and harvest it for use in feeding the needy of the community.”

Whether you are a farmer, an FFA student, or wanting to help someone in need, if we work to waste less food, donate more time, and participate in local food drives we can reduce the percentage of those that are hungry.

Horseradish Crusted Venison Top Sirloin with Black current Sauce and Caraway Seed Spaetzle Gratin

3/4/2019

Horseradish Crusted Venison Top Sirloin with Black Current Sauce and Caraway Seed Spaetzle Gratin

By Bobbie Jo Wasilko
He Hunts She Cooks

A roasted venison top sirloin (aka “football roast”) is topped with a horseradish panko crust and served with an easy black currant sauce. The sweetness from the sauce is a great foil for the bite of horseradish. Add a side of homemade creamy cheesy caraway seed spaetzle and Sunday dinner just reached a whole new level!

Ingredients

For the Venison

1-two pound aged Venison Top Sirloin (aka "football roast")
1 tbs. Fresh Cracked Pepper
1 tbs. Kosher Salt
1 tsp. Juniper Berries (crushed)
1 tsp. Caraway Seed
6 tbs. Prepared Horseradish (you can serve extra horseradish mixed with a little mayonnaise along side the roasted meat, if desired)
1/3-1/2 cup Panko (Japenese Breadcrumbs)
1/4 cup Grape Seed Oil ( or canola oil, or olive oil) plus a few tablespoons for searing

For the Black Currant Sauce

1 cup Venison Stock (or veal stock, I use More Than Gourmet brand)
1 cup Cabernet Sauvignon Red Wine
1 Shallot, minced
3 tbs. Black Currant Preserves
1/2 tsp. Fresh Ground Black Pepper
1 tbs. Butter

For the Caraway Seed Spaetzle

1-1/2 cups AP Flour
3 Eggs
1 tsp. Kosher Salt
2 tbs. Caraway Seed

For the Gratin

1/2 cup Heavy Cream
1/2 cup Gruyere Cheese (or Emmantaler, or other Swiss cheese)
1 Beaten Egg
1/2 cup Panko (Japanese bread crumbs)
2 tbs. Butter, melted

For the Venison

24 hours ahead, trim venison of all silver skin and coat with pepper, salt, crushed juniper berries, and caraway seed and place in a zip lock bag.
Pour 1/4 cup oil into the bag.
Refrigerate overnight.

To Cook the Venison

Remove the venison from the fridge 1 hour before serving to bring to room temperature.
Preheat the oven to 350 degrees.
Heat a cast iron (or oven safe pan) over medium-high heat and add 3 tablespoons oil.
Quickly sear the venison on all sides.
Turn off the heat, and smear the horseradish over top and sides of the venison.
Top the horseradish with panko and place, uncovered, into the oven.
Roast the venison to no more than medium-rare, about 10 minutes.
Serve with black currant sauce.

**For the Black Currant Sauce

Heat 2 tbs. oil in a sauce pot over medium-high heat.
Add minced shallot and sauté for 2 minutes.
Add the stock and red wine, black pepper and simmer until reduced by 2/3, about 45 minutes.
*This can be done the day ahead and refrigerated.
Just before serving, add the black currant preserves to the reduced stock.
Add 1 tbs. butter to give the sauce some shine.
Serve with venison.

For the Caraway Seed Spaetzle

*They can be made the day ahead and assembled and then refrigerated and brought to room temp. before baking.
Mix flour, eggs, salt and caraway seed and set aside for half hour (this is to create a thick batter).
Bring a large pot of water to a boil, and add 1 tbs. Kosher salt.
Using a spaetzle maker, add the dough, about 1/2 cup at a time and press down on the plunger over the pot of water to create the noodles.
Once the spaetzle noodles rise to the top (about 30 seconds), remove them to a bowl with a slotted spoon.
Continue adding batter to the pot until all the spaetzle are cooked.

For the Gratin

Once all the Spaetzle noodles are cooked, butter the inside of 4-6 ounce ramekins.
Grate the gruyere cheese add the beaten egg and heavy cream into a bowl and mix.
Add the cooked spaetzle and divide between the 4 ramekins.
Melt the butter and mix with the panko then top the ramekins with the crumbs.
Bake in a 300 degree oven for approximately 15-20 minutes or until golden brown on top.

Notes

Spaetzle makers are quite inexpensive and cost from $6 up. A "ricer" makes a great spaetzle maker also. A colander with large holes can be used as a substitute, but you will need a helper to hold colander over the boiling water while you add the batter and scrape across the colander to push the batter through the holes, to create the noodle shapes.
You can substitute making the homemade spaetzle for a bag of pre-made spaetzle, or extra wide egg noodles, or macaroni and just boil them and then add the caraway seed to the cheese gratin.
The spaetzle can be boiled and cooled then assembled into the ramekins the day ahead, and refrigerated, then bring to room temp before baking. If refrigerating, bake a bit longer since they'll be cold to start.
Sautéed cabbage makes a great side dish (I was out of cabbage at the time, or I would have used it.)
**The Black Currant Sauce: Can be made the day ahead, and reheated over low heat for serving.

Foundation for Appalachian Ohio Awarded FHFH a $500 Grant

2/28/2019

Farmers and Hunters Feeding the Hungry was awarded a $500 grant by the Gulfport Energy Fund at the Foundation for Appalachian Ohio for its “Meating the Need: Venison for the Food Challenge” program serving Guernsey, Harrison, and Noble counties.

The Foundation for Appalachian Ohio is a regional community foundation serving Appalachian Ohio’s 32 counties with the mission to create opportunities for Appalachian Ohio’s citizens and communities by inspiring and supporting philanthropy.

Thank you Foundation for Appalachian Ohio for your support of our mission to feed the hungry.

Over 300 servings of Venison Chili Served at Free Community Meal

2/25/2019

In February, West Central Ohio FHFH and St. Luke's Lutheran Church made venison chili to serve at a free community meal at St. Luke's Lutheran Church. They served over 300 servings of chili.

Thank you to Mike Armentrout, Chapter Coordinator for OH-40, and St. Luke's Lutheran Church for feeding those in need.

Elk Sate (Satay) with Peanut Sauce

2/14/2019

Elk Sate (Satay) with Peanut Sauce
by Bobbie Jo Wasilko
He Hunts She Cooks

Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.

It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted peanuts along with a small bowl of peanut sauce.

Prep Time: 24 hr 15 min
Cook Time: 6 min
Total Time: 24 hr 21 min

For the Elk

1 lb Elk Strip Loin (substitute any other venison)

Marinade

1/2 cup low sodium soy sauce
1/4 cup scallions, cut into rings, including green parts
4 tbs. toasted sesame oil
3 tbs. brown sugar
3 Tbs. roasted sesame seeds
2 tbs anchovy paste (eliminate if allergic, but don't worry, it won't taste fishy)
2 cloves garlic, minced
3 Tbs. crushed red peppers
2 tbs. dried onion flakes
1 tbs. onion powder
1 tsp. ginger powder

Peanut Sauce

1 cup coconut milk
3/4 cup peanut butter
1 large jalapeño, seeded cut into small mince
3 garlic cloves, minced
1 tbs. minced fresh ginger
3 tbs. hoisin sauce (black bean paste)
2 tbs. low sodium soy sauce
2 tbs. sesame oil
1 tbs. brown sugar
Juice of one whole lime
1/2 cup chopped green onions, divided in half *reserve half for garnish
** 1/2 cup dry roasted peanuts for garnish, (may be eliminated)

For the Elk

Cut the elk strip loin into one inch wide pieces three inches long and set aside in a large glass baking dish or in a zip lock bag.

For the Marinade

Mix all the ingredients and pour over the elk strips.
Marinate for 24 hours.
Pre-heat the grill to 350º-400ºF.
Thread the elk strips on on the top end of a skewer.
Place the skewers on the grill for 1 minute per side.
DO NOT OVERCOOK.
Serve the peanut sauce overtop or in a small bowl.

For the Peanut Sauce

Mix all the ingredients and drizzle over meat after cooking.
Refrigerate if not using right away and re-warm slightly just to bring to room temperature.
*Don't be concerned if the peanut sauce separates a little, this is normal, just re-mix the sauce.

Notes
*This recipe is great for any venison, antelope, goat, duck, pheasant, domestic beef or pork, or chicken.

New meat Processor Joins FHFH Team

2/14/2019

FHFH welcomes People's Meat Market in Stevens Point, WI as a new meat processor.

CLICK HERE for a list of all participating meat processors.

Southwest Ohio FHFH Provides Venison to Hope House & Breiel Church Pantry

2/14/2019

Wayne Topper, owner of the Chop Shop, and Southwest Ohio FHFH coordinator Don Distler

Southwest Ohio FHFH provided three hundred plus pounds of venison to the Hope House and Breiel Church pantry in Middletown, Ohio.

A huge thank you to Wayne Topper and the staff at The Chop Shop in Cleves for their great work processing deer for Farmers and Hunters Feeding the Hungry and to all of the hunters that donated deer to make this possible!

Transforming deer, elk and livestock - God-given renewable resources - into food for the hungry!

Home FHFH Kids Videos Chapters Donate Find a Butcher

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