Mix the wild boar marinade ingredients in a large container and marinate in the refrigerator overnight.
Preheat the oven to 190°C.
Blanch the turnip tops in boiling salted water for one minute, then refresh in ice water and dry.
Fry the garlic in 50ml of olive oil, then add turnip tops and cook for 3 minutes until wilted.
Remove boar from marinade, season with salt, and brown on both sides in the frying pan.
Transfer the fillets to an oven tray and roast at 190°C for 4 minutes.
Melt butter in the pan, deglaze with liquorice liqueur and chicken stock, and simmer until thickened.
Serve the wild boar with turnip tops and pour the sauce over the meat.