Where the Wild Things Are Hunters are asked to be familiar with both the State of Michigan and federal rules and regulations concerning hunting in Michigan and Sleeping Bear Dunes National Lakeshore. Foragers can find morels in the national lakeshore starting at the end of April and lasting into late spring. Gathering morels in the national lakeshore must be done by hand and for personal use only (non-commercial). The park limits the amount of morels per person to one gallon per day. You may also come across ramps—a wild plant related to leeks and shallots and prized for their unique flavor—but collection is not permitted on park property.
Seared Venison and Fried Morels For venison: 2 pounds (approximately) venison hind quarters from a deer Keef harvested on Alligator Hill, just outside of Glen Arbor the fall before this dinner Salt Ground black pepper 2 Tablespoons olive oil ¼ cup butter Fresh thyme sprigs Fresh chives, chopped, for garnish
Keef’s prep tip: The cuts I used were a bottom round and a sirloin, though all cuts from the hind quarter work for this method (and so does back strap). Thoroughly salt down the venison, set on paper towels and place in the refrigerator overnight—
a method Keef says will likely transform anyone’s negative opinion of the taste of venison. The next day, rub black pepper on the venison. Heat the olive oil in a large (preferably) cast iron frying pan. Sear the venison on all sides, turn down the heat to medium and add the butter and thyme sprigs. Continually baste the venison with the butter and thyme until it is cooked to medium rare. Reserve pan drippings for spring salad recipe. Slice thinly and serve with morels. Garnish with fresh chives.
For mushrooms: 2 cups morels, freshly gathered from Alligator Hill ½ cup butter Salt Pepper
Keef’s prep tip: Do not wash morels. It yields a much better product and it is safe to do so because you are cooking them at such a high heat. Slice morels in half. Heat the butter to bubbling in a cast iron frying pan. Add morels and cook until they are light brown—as you would other mushrooms. Salt and pepper to taste. Reserve pan drippings for spring salad recipe. •
Spring Salad Fresh spring greens and herbs Drippings from the morel pan Drippings from the venison 2 Tablespoons (approximately) olive oil 2 Tablespoons (approximately) balsamic vinegar Mix desired amount of drippings together. If they have become congealed, warm just until they liquify. Whisk in olive oil and vinegar. Toss with greens.
Elizabeth (Lissa) Edwards is senior editor and, most important, Keef Edwards’ mom. Liam Kaiser is a visual storyteller with a strong love for the outdoors and the grit that comes with it. Follow his adventures on Instagram @LiamKaiserCreative.
APRIL 2023
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