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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Venison with guest sauce. Cook the meat and prepare the sauce like I told you. Once the meat is tender, put it in the sauce, add vinegar, honey and some black pepper too. if you have apples and onions, slice some. Prepare the guest sauce like so. Have someone bring some good wine, pour it in a pot, slice some apples and pears, then add some fig, almonds, raisins and as much honey as wine. When cooking it together, add some saffron, black pepper, carnation, cinnamon, add a bit of water so it doesn't become yellow. When serving it, put a slice of meat in the plate and pour the guest sauce on top; if you don't have enough, you may add a bit from the other sauce too.