Having quite a lot of venison in the freezer, and having taken advantage of some Fruit & Veg special which left me with lots of green and yellow bell peppers, I made Pörkölt (Hungarian venison stew) and Lecsó (Hungarian vegetable stew with bell peppers). Both are heavy on the paprika, I shall have to stock up next time I’m in Hungary (which will be early August, assuming the world doesn’t again go mad before then).
For the Pörkölt, I used duck fat instead of lard, I still had some in the freezer. Did not add marjoram because that’s unobtanium at the moment, oregano had to suffice. I also didn’t add the 2 cups of stock but used a stock cube instead, because I stuck it in the Instant Pot (pressure cooker) for 20 minutes instead of simmering for 2 hours.
The Lecsó really does compliment the Pörkölt, so do them both. And rice. I like rice.