I grew up eating deer and partridge (ruffed grouse) and in my opinion, they aren't delicious. They don't taste good because the have very little fat. (Moose do taste good for some reason.) To make deer hamburgers you have to add beef fat.
If you have eaten wild game that tasted good I suspect it was augmented in some way. We used have some sort of gravy or marinade on deer meat and pin some bacon on partridge.
"Gordon Ramsay Demonstrates How To Cook Venison With A Red Wine & Chocolate Sauce"
I haven't eaten partridge. Venison is low in fat, so it requires different techniques than beef or pork. Braising (even crock-potting) will work better than roasting or grilling. Frying, including stir-frying, also works well. To me these are simply different techniques, but those who consider gravy exotic might call them "augmentation". If one must roast, by all means do as Mr. Ramsay and fry first. I submit that his dish would have been better sous-vide, but the loin will be good as long as you don't burn it.
If you have eaten wild game that tasted good I suspect it was augmented in some way. We used have some sort of gravy or marinade on deer meat and pin some bacon on partridge.
"Gordon Ramsay Demonstrates How To Cook Venison With A Red Wine & Chocolate Sauce"
https://www.youtube.com/watch?v=05Q_0tkHLxQ