Sportsmen Against Hunger

Since the program’s inception in 1989, SCI Chapter members have organized community and statewide systems designed to help hunters annually share a portion of their wild game harvest with hungry people. This generosity provides millions of low-fat, low-cholesterol, preservative-free, high-protein meals annually at soup kitchens across the United States. Hunters, meat processors, food banks and soup kitchens are cooperating in most U.S. states, parts of Canada, and in several other countries around the world.

Sportsmen Against Hunger Event in Las Vegas a Success

New this year, Convention goers had the opportunity to volunteer for a special Sportsmen Against Hunger TM Event the day before the Safari Club International (SCI) Convention.   SCIF Humanitarian Services and The Salvation Army partnered to feed the needy a delicious meal of wild protein that was comprised of elk and deer taken and donated from Colorado sportsmen and women.  Working in conjunction with Phillip Hollon and Becky Watson of the Salvation Army, Co-Vice Chairmen Gary Gearhart and Wayne Clark finalized the event months in advance of the actual date the meal would be served.


Wayne Clark, Co-Vice Chairman for the Sportsmen Against Hunger Committee received 450 pounds of game meat to support the event from Steve Hein’s of Steve’s Meat Market in Arvada, Colorado which was comprised of sportsmen and women meat donations.  After extensive planning, and coordination with the  Salvation Army in Las Vegas, the date was set for February 2nd, one day before the Conventions actual start.  Salvation Army Chef, Bill Baker and his staff opted to turn the 450 pounds of game meat into meatloaf.  A discussion between the Co-Vice Chairs Clark and Gearhart with the Salvation Army Chef’s resulted in unanimous agreement that the menu with wild game meatloaf would include seasoned oven roasted red potatoes, sautéed whole green beans, garden salad with seasoned croutons, fresh baked dinner rolls with butter, marble cake drizzled with chocolate ganache and drinks of tea, coffee and milk.

Chef Bill Baker and his cook staff were up to the task of this meal and prepared all the ingredients like the professionals they were, preparing and serving thousands of meals per year. Also, having a fully stocked commercial kitchen is key to making and serving hundreds of hunger people at a time. Primary preparation of the meal lead by Chef Baker and Souse Chef Jeremy Wood began several days before the event as they mixed and made over 200 meatloaves ready to be placed in their commercial ovens for the day of the event.

Due to the mild winter climate, there is an abundance of homeless around the Las Vegas area. Hundreds of homeless people in tents, tarps and haphazard bedrolls line the streets near the Salvation Army’s kitchen facility.

Needless to say coordination and assistance is always needed to carry out the serving of hundreds of meals in a short period of time. Because of this, the call went out for volunteers to assist with this event.  Four groups showed up to assist with this humanitarian effort to feed the homeless.  Members from the Las Vegas Metro Police Volunteer Program, Solider Angels from the North  Veteran’s Administration Medical Center, UNLV Circle K and others from the Latter-day Day Saints Church all donned aprons, and caps to provide a delicious meatloaf of lean protein to those in need on the cool day of February 2nd.  Over a dozen SCI and SCIF members assisted by the other groups worked for several hours making final preparation and serving the needy this hearty meal.  All total, this cadre of volunteers feed 536 people in need.

Many of those that got the free meal of game meat were grateful, thanking servers and chefs alike with broad grins and handshakes.

Local SCI Chapter can have this same success in your own communities. Through the Sportsmen Against Hunger program, SCI Chapters are able to provide warm meals to those that live on the streets by seeking donations of wild game harvested by sportsmen and women.  This is fundamental cornerstone that Chapters across the world can participate in by gathering the meat, coordinating volunteers and then preparing the meals to reach those in need.  Humanitarian Services of SCIF located in the Tucson Office can provide an order form for aprons and caps to chapters, and help with planning your next Sportsmen Against Hunger Event.  Contact Dan Brooks at 520.345.9521 or 520.798.4908 to help plan your next Sportsmen Against Hunger Event.

Contact Dan Brooks at 520.345.9521 or 520.798.4908 to help plan your next Sportsmen Against Hunger Event.

Game Meatloaf Recipe from the Salvation Army
Here is the recipe from Sous Chef and Assistant Dining Manager Jeremy Wood of the Salvation Army. These are large batches so they would need to be adjusted accordingly:

Game Meatloaf Recipe with Glaze (recipe feeds approximately 150 people depending on the size of portion)

50 lb Ground Wild Game meat

36 Large Eggs (2 qts)

1 Gallon Whole Milk

1 1/2 – 2 Gallons Seasoned Bread Crumbs (24-32 cups)

1 cup yellow mustard

6 cups Heinz Ketchup

1 cup Garlic Powder

1 1/2 cups kosher salt

1 cup ground black pepper

1/4 cup dried thyme

5 lb finely diced onion

1 cup Sriracha Hot Sauce (optional…..except totally worth it)

Place all ingredients in a large mixer with a dough hook and mix for 7 to 10 minutes, being careful not to over mix.

Shape into desired loaves and bake at 350 degrees until the internal temperature reaches 155 degrees.