To make roast partridge with bacon and mushrooms, preheat the oven to 400 degrees Fahrenheit. Take 4 whole prepared partridges, and stuff them with 1 spring of fresh thyme and 3 juniper berries each. Season the birds with salt and freshly ground black pepper. Secure the legs by tying them together with string.
Soften enough butter to coat each of the birds, and mix it together with olive oil. Brush the butter and oil mixture over each bird, and then top each one with 2 two slices of bacon. Cook the birds in a roasting pan in the oven for approximately 30 minutes. To test for doneness, poke a skewer between the breast and leg; clear juice indicates that the birds are done.
Pour the pan drippings into a small saucepan, and keep them warm over low heat. In a separate skillet or pan, heat enough olive oil to just coat the pan. Select a mixture of wild mushroom to your taste preferences, and clean and chop them. Sauté the mushrooms in the olive oil until they are soft.
Serve each whole partridge with the bacon and a serving of mushrooms, and pour the warm pan drippings as a sauce.