Hunt a kaougti. One is plenty for up to a dozen people. Try to find an adult under three years old. Just try to avoid ones with flaking scales, blotchy scales, or sagging skin.
Gut it and skin it the usual way. What you want for this recipe are the haunches, but the rest of the legs and calves can do if you need a few more steaks. These have the largest sections of meat and are tender in younger animals.
Mix ash salts, or void salts if you can get them, with dried hypha facia and rub it over the strips of meat.
Put the meat on a grill over a low fire. Don’t overcook. The outside should be well browned, but the inside should still be pink.
Wrap each steak in scathecraw and serve.
