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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

Deer blood sausage stuffed with rice. If your lord has a newly killed deer, go to the butcher and have him skin it, then have him take out the lungs, liver and its blood. Cut the final part of the intestines, wash it, but don't cut it. Wash the rice and boil it, then add some salt and black pepper to it, and stuff the intestine with it, then let it soak. If your lord wants it, serve it hot. You may cook it with clean pepper or sweet milk too. We, Hungarians, cook it with millet porridge, too. The next are the roe deer.