Preparation :
Be certain that your targ has been freshly killed. Drain all blood from the body. Set the blood aside for later use.

Take your targ carcass and remove the heart. Leave in all other organs. The heart is best served chilled (raw), as a side dish. Put targ on spit over open flame. Turn as you marinate with the targ's own blood. When that is sufficiently soaked in (to taste), you may add seasoning and BBQ sauce if you like.

Now take off spit and prepare to seve. Aceent (or douse) meal with bloodwine. This may be served with Canar or Romualn Ale.

NOTE: make sure not to cook targ for too long. it is best served when meat is pink in the middle