Meat Nectar is a favorite of insectoids throughout the quadrant; a sweet and cool (won’t burn the proboscis) meat slurry enjoyed by larvae and adult alike. We like our’s served room temperature, just like Mom used to make – before she was swarmed and devoured.
1 lb slow roasted low-myoglobin animal protein
1 oz. phospholipid
Cover meat with seasonings and slow roast until tender. Allow meat to cool. Finely grind meat. Mix ground meat with roasting liquid. Centrifuge with emulsifier (phospholipid) until well combined. Chill and serve. For a more traditional flavor, leave the mixture at room temperature for several days before serving.