Place raisins briefly in boiling water, strain, drain well and pour into a suitable sealable container with the grappa. Close the container tightly and leave in a warm place for 1 day. Halve or quarter the chanterelles. Finely chop onion and garlic, finely chop parsley and lovage. Heat oil and butter in a pan as large as possible. Sauté chanterelles over good heat, as soon as they let water, pour into a colander and drain. Heat butter in the same pan, sauté onion and garlic, add drained mushrooms, season with salt, pepper and herbs. Add cream and reduce to a creamy consistency over low heat. Remove skin, tendons and fat from saddle of venison, cut into approx. 6 equally sized medallions, season with salt and pepper. Heat oil and butter in a pan. Fry venison medallions on both sides. Remove venison medallions from pan and let rest in aluminum foil for 2 – 3 minutes. Pour off fat, add grappa and raisins to the pan and let the liquid bubble up. If necessary, thicken with starch. Arrange the mushrooms in the center of the plate. Add the venison medallions, sprinkle with grappa raisins and drizzle with the juice.