Istrian fuži pasta with venison goulash (Fuži s gulašem od divljači)

1. Cut the venison into 3 cm cubes. In a heavy-based pan, render the diced bacon in the olive oil, then brown the meat in batches over high heat and lift it out.

2. Soften the finely chopped onions in the fat, add the crushed garlic and tomato purée, fry for 2 minutes, then return the meat and pour in the red wine.

3. Add the bay leaves and rosemary, season with salt and pepper, add enough water to just cover and braise, covered, over low heat for 2-2½ hours until the meat is tender and the sauce is thick.

4. Meanwhile knead the flour with the eggs, a pinch of salt and a little lukewarm water into a firm, smooth dough; cover and leave to rest for 30 minutes.

5. Roll the dough out to 2 mm, cut it into 4 cm squares and fold two opposite corners of each over one another, pressing them together to make small tubes; cook in plenty of salted water for 5-6 minutes.

6. Toss the drained fuži with the goulash sauce, serve with the meat and sprinkle with grated Parmesan.

Tip: In Istria fuži are Sunday pasta, served with game, stewing hen or truffles. You can make it with wild boar or beef instead of venison; the goulash is even better the next day.