- Marinate the wild boar fillets from the night before. Prepare marinade with the seed oil, bay leaf, mustard seeds, white wine and halved onions. Add berries to white vinegar, sugar and salt and mash until all moisture is absorbed and a puree is formed. Sieve to remove pips.
- Peel and cut the quince in big pieces.
- Chop the onions in brunoise
Preheat oven to 190°C
1. Sauté the quince in olive oil and deglaze with the Mavrodafni wine. Add the remaining onions, cinnamon and cloves and boil for 5 minutes.
2. Spread on a baking dish, pour the meat-broth over the top and leave in the oven for 25 minutes.
3. Add salt and pepper to the fillets and brown them in a frying pan for about 6 minutes. Remove the meat and in the same pan deglaze with quince sauce and the berry compote.
*The same recipe can be used to prepare wild boar meat instead of fillet but it needs to be cooked for a long time over a low heat with the quince and cornel purée.
