Royalty Pecans™ Recipe of the Month: July 2013
Use this marinade with 3/4 lb. to 1 lb. of beef, chicken, pork, or venison.
- 1/4 cup Fig Preserves
- 1/2 cup balsamic vinegar
- 1 tbsp. olive oil
- dash of sea salt & ground black pepper (to taste)
- 1 cup Royalty Pecan Pieces or Veermont flavored pecans
Mix the Fig Preserves and balsamic vinegar until blended. Add all other ingredients and stir well.
Use a fork or knife to make shallow cuts in the thawed meat. Soak the meat in the marinade, cover, and let it sit in the fridge for at least an hour.
Grill meat as desired, pouring any remaining mixture on top.