Balsamic Marinated Backstrap With Goat Cheese and Roasted Potatoes - Realtree Camo
This recipe combines marinated and grilled backstrap with crispy roasted potatoes and a buttery goat cheese topping
Ingredients
- 1 ½ -2 pound backstrap roast
- 1 pound new potatoes
- 1 cup goat cheese crumbles
- ½ cup bread crumbs
- 4-5 pats of butter
- Salt and pepper
- MARINADE
- ½ cup balsamic vinegar
- ⅓ cup vegetable or olive oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 green onions, chopped
- 2 sprigs fresh rosemary
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