Remove (parry) the meat from fat and silver skin, save. Season with salt, pepper and the thyme on both sides. Spread out the slices of bacon overlapping on a work surface, then place the meat on the bacon and beat it over the meat so that it is covered all around with the bacon.
Heat the oil in a pan and fry the wild boar salmon all over, but the bacon should not get too crispy.
In the meantime, preheat the oven to 100 ° C.
Place the meat on the wire rack and cook for approx. 30 - 45 minutes. When using a roasting thermo, insert the probe into the meat and cook up to a core temperature of 64 ° C.
Halve the quinces, then quarter and cut out the core like an apple. Cut the quince into slices. In a shallow pot or pan, heat the butter with the powdered sugar until the powdered sugar has dissolved and turned a little brown. Put quinces in the saucepan and stir well. Deglaze with Marsala. Turn the heat down and gently simmer covered. The quinces should be soft but not overcooked.
For the sauce, cut the carrots, celery and onion into small cubes. Heat the oil in a pan or saucepan and fry the silver skin (parure) and the vegetables in it. Deglaze with red wine and elderberry juice and let everything simmer over a low flame. To finish, strain the jus through a sieve. Bring to the boil and bind with small pieces of the ice-cold butter. Season to taste with salt, pepper and possibly red wine and juice.
Take the meat out of the oven and cut into slices. Arrange with the quince slices and the sauce on plates.
This goes well with red cabbage and potato dumplings. You can also serve other winter vegetables as well as spaetzle or potato noodles with it.
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