First, shoot a moose ( or caribou, or deer, or cow).
Sift together 1/4 cup flour with 3/4 tsp salt, a few grains cayenne, dash of thyme, nutmeg, cloves. Put flour mixture in a large bowl or bag and add about 1 pound of moose round steak cut into one-inch cubes. Cover meat with flour mix.
Cook a mess of chopped bacon in a dutch oven to render its fat and sear meat all over. Add three thinly sliced onions. When meat and onions are well-browned, add 1 tblsp Worcestershire, 0.5 cups red burgundy [they say the cheaper the better, and that better be true. I have some royally shitty wine to use up], 5 clove garlic [the original said 1. hahahaha], tomato paste, chopped parsley or celery tops. From what I took from the Cook's Illustrated on goulash, make sure some tops of the meat are sticking above the liquid level in order to get some browning on the meat.
Cover pot and set in a 350 degree oven until tender. Add salt and pepper to taste, and mushrooms [no mushrooms this time, unfortunately]. Best if made a full day before and reheated. Serve over egg noodles.
Here's a recipe I found for moose stew that I edited for personal preference. Thanks for the meat, Ernie!