Wash the potatoes thoroughly, cut every two/three millimeters but do not cut through. Drizzle with oil and season with salt. Bake on the grill at 180 degrees Celsius indirect heat for about 45 minutes (the cooking time may vary depending on the heat and size of the potatoes).
For the herb quark, mix the yogurt, quark, a squeeze of lemon juice and fresh, chopped herbs. Season to taste with salt and pepper.
Cut the pumpkin into thumb-thick slices. Marinate with oil, fresh herbs, salt and a little sugar for half an hour. Slice the bacon thinly and wrap it around the slices. Brown on all sides over a direct heat on the barbecue or in a pan. Then cook over an indirect heat for a further ten to 15 minutes.
Clean the wild mushrooms, halve if necessary and sauté in butter. Finally, add the fresh thyme. Season with salt and pepper.
Remove as much of the silver skin as possible from the saddle of venison. Rub with sunflower oil, season with salt and a little sugar; leave to rest briefly. Roast all over on the barbecue over a direct heat, then leave to cook over an indirect heat of around 100 degrees Celsius for a further ten minutes to the desired degree of doneness. At a core temperature of 56 degrees Celsius, the meat is tender pink in the middle. Cut open before serving, season with salt flakes and coarse pepper. Plate up the meat and garnish with fresh spinach leaves and finish with a little olive oil and/or game jus.
