Partridge with bacon: remove the skin from the partridge fillets. Put them for one hour in a marinade of olive oil, finely chopped onion and crushed garlic and a spice mix of crushed juniper, cloves, coriander, pepper and salt. Then wrap the fillets in a slice of bacon without the rind. Put them on a moderately hot barbecue grill for 10 to 15 minutes, turning them a few times. Check regularly, the meat must remain juicy. Venison burgers: put a doe or deer roast through the meat grinder. Season with salt and pepper, dried parsley and dried garlic powder. Turn them into hamburger patty and grill them for about ten minutes until the meat inside is bloodless. Deer calf skewers: choose a high-quality fillet of deer calf and cut it into cubes about two centimetres thick. Clean the sweet potato, parsnip and Jerusalem artichoke and cut them into round slices, one centimetre thick and the same diameter as the meat. Steam the slices until they are half cooked. Now make brochettes of the meat and vegetables on soaked wooden skewers. Spray with olive oil. Grill the brochettes for about ten minutes on all sides or until the meat has the desired 'cuisson'. Marinated wild boar steaks: make a marinade of red wine, olive oil, leek, onion, celery, crushed garlic, crushed juniper berries, cloves, pepper and salt. Leave the steaks to marinade for one hour. Pat dry with kitchen paper, spray with olive oil and grill over fairly hot coals on the barbecue to sear them. Grill them further until the desired doneness at a lower temperature. Grilled pumpkin skewers: Cut a peeled butternut squash into large cubes. Peel and cut red onion into four pieces. Remove most of the leaves from the rosemary sprigs, but leave the top on. Make brochettes of both vegetables on the rosemary skewers. Cook the brochettes for 1 minute in the microwave. Then drizzle them with a vinaigrette of olive oil, sesame oil and honey. Grill the skewers, turning regularly, but make sure that the rosemary leaves at the top of the skewers do not burn.