Now that it’s the off-season, ghost meat can reach prices of up to 130 Euros a barrel (Or an ingot of blessed priest-iron). Here’s my grandmother’s recipe that’s sure to impress any guest:
1. Marinate in lemon and cayenne overnight.
2. Grill for 30 minutes at 400 degrees in an adobe chiminea (remember to flip halfway.)
Now the only trick is catching one ;)