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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Venison hodgepodge. For venison hodgepodge, which is wild boar or red deer, take burned bread, & work pepper through a strainer, & put therein nutmeg, pepper, cloves & powder, sugar, cinnamon, red wine, two or three finely chopped onions, fry in butter, & boil them together well until it is thick.

Other versions of this recipe:

Venison hodgepodge (Ouverture de Cuisine)