This uses leftover venison to make a quick supper dish.  The original gives a vivid glimpse of seventeenth-century domestic economy in a large household:

Ingredients

1lb/450g cooked venison or other meat, cut in 1in/2cm squares 
1 dessertspoon muscovado sugar
2 fl oz/60 ml red wine vinegar 
2 sprigs rosemary
6fl oz/175 ml red wine 
½ nutmeg
4 cloves 
2 – 3 tablespoons fine wholemeal breadcrumbs

Method

Put all the ingredients except the meat into a saucepan and bring almost to the boil, then turn the heat down and add the meat.  Grate on the nutmeg, cover and simmer for about 30 minutes.  Adjust the seasoning before serving.

Serves 4.