Sawse madame. Take sawge, persel, ysope and saueray, quinces and peeres, garlek and grapes, and fylle the gees þerwith; and sowe the hole þat no grece come out, and roost hem wel, and kepe the grece þat fallith þerof. Take galytyne and grece and do in a possynet. Whan the gees buth rosted ynouh, take hem of & smyte hem on pecys, and take þat þat is withinne and do it in a possynet and put þerinne wyne, if it be to thyk; do þerto powdour of galyngale, powdour douce, and salt and boyle the sawse, and dresse þe gees in disshes & lay þe sowe onoward.

I don't think I appreciated Chaucer enough when I was forced to study it back in school. This makes for extremely cosy and comedic reading now. You're right though, there's plenty of seasoning there and 'powdour douce' itself is apparently a spice mix of its own, like seasoning salt.

Wow. Their Mcdonalds probably still tasted good

they tend to be quite offputting to a modern European palette [...] Venison or pork stuffed with raisins, cloves, garlic & mace, glazed with honey as an example.

Those are normal spices/combinations for today's holiday meals? The only thing missing is juniper berries (and you use nutmeg instead of mace)

the absolute default for anything gamey is juniper berries, cloves, nutmeg.