So when you make a big old moose brisket style there is a lot leftover. And when I ran across this recipe for goulash, a little lightbulb went off and I decided to give it a try.
Of course I modified, I always modify. I didn't measure anything but the spices, I used Hungarian paprika but I don't know if it was sweet paprika or some other type of Hungarian paprika. Whatever. I used the moose pan juices in place of broth and of course the moose was already cooked so I skipped that entire step. Most of the ingredients weren't local but at least the moose and the onions qualified.
Verdict: Ben and I loved it, Sam thought it was "spicy" but it most certainly was not. I think he's just trying to be a contrarian. He ate salad instead and that salad contains some sunflower sprouts, something grown locally. They taste just like sunflower seeds. What can be bad about that?