Organ Mix – GEORY KAVKAZ

🧂 Ingredients (Serves 6)

• Approximately 3–4 kg bear meat, including:
  • Large muscle cuts (shoulder, haunch)
  • Organ meats: heart, liver, lungs
• Coarse salt and freshly ground black pepper, to taste
• 2–3 tbsp animal fat or oil (tallow, lard, or vegetable oil)
• Optional aromatics:
  • Garlic cloves, crushed
  • Sprigs of fresh rosemary or juniper berries

🔥 Cooking Instructions

1. Prep the Meat & Offal

1. Clean and trim the meat and organs, removing membranes and excess connective tissues.
2. Cut muscle meat into large chunks (~5–7 cm). Slice heart, liver, and lungs into flatter, bite-sized sections for even cooking.
3. Pat everything dry and season generously with salt and pepper. Rub in aromatics if using (garlic, herbs).

2. Heat the Charcoal Grill

1. Light charcoal or hardwood and allow them to burn down until glowing red with minimal flames.
2. Spread coals evenly in the grill for consistent cooking temperatures.

3. Sear the Meat

1. Drizzle oil or fat over the meat surface (or in the grill pan).
2. Place bear muscle pieces directly on the grill grates. Sear uncovered for 4–5 minutes per side, rotating for even browning and a rich crust.

4. Grill the Organ Meats

1. Clear a cooler zone on the grill with fewer coals.
2. Add heart, liver, and lung pieces; cook 3–4 minutes per side—they cook faster than muscle meat.
3. Aim for a firm outside but remain tender inside (avoid overcooking liver—should not taste metallic or chalky).

5. Rest & Serve

1. Remove all cooked meat and offal to a clean plate or board.
2. Let rest for 10 minutes to allow juices to redistribute.
3. Slice meat if needed, and arrange alongside the organs for serving.
4. Optional: sprinkle additional salt, pepper, or fresh herbs. Provide dipping sauces like aioli, mustard, or flavored butter.

✅ Tips & Notes

• Offal doneness: Heart and lungs require similar searing time; liver needs slightly less to stay tender.
• Grill zones: High-heat for muscles, lower-heat for delicate organs keeps everything perfectly cooked.
• Charcoal preference: Hardwood charcoal or embers give best flavor—avoid gas unless replicating open-fire taste.
• Safety: Ensure meat is sourced legally and thoroughly cooked to a safe internal temperature (~70 °C / 160 °F).
• Resting: Crucial for juicy meat—do not skip.

https://www.youtube.com/watch?v=7w-QZ6nm31M