Cut the Reinling into thin slices. Whisk the sweet cream, eggs, sugar and a pinch of salt. Pour over the Reinling so that a very juicy mass is formed. If necessary, add a little more milk. Mix in the raisins and pour into a well-buttered, sugar-strewn saddle of venison dish. Place in a water bath and bake in a preheated oven at 160 °C for about 50-60 minutes. Turn out of the mold, cut into slices. Heat schnapps, apple juice and honey and drizzle over the Reinling. Serve with the prepared Grant’nschleck. For the Grant’nschleck, mix all the ingredients together.
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