Grilled Quail with Green Papaya Salad

• Recipe by Ming Tsai

The 2001 Dr. Pauly-Bergweiler Bernkasteler Badstube Riesling Kabinett from Germany has a hint of apple and citrus that contrasts well with the gamy birds.

Ingredients

1. 1/2 cup dry red wine
2. 1/2 cup canola oil
3. 1/4 cup Asian red chili sauce, such as sambal oelek
4. 2 tablespoons minced fresh ginger
5. 2 tablespoons minced garlic
6. 8 partially boned quail (about 4 pounds)
7. 1 small red onion, finely diced
8. 1 tablespoon fresh lime juice
9. 2 teaspoons Asian fish sauce
10. 1 1/2 pounds green papaya or underripe honeydew melon—peeled, seeded and cut into 1/2-inch dice
11. Salt and freshly ground pepper

Directions

1.  
2. In a shallow glass dish, mix the wine, canola oil, chili sauce, ginger and garlic. Add the quail and coat well with the marinade. Cover and refrigerate for at least 6 hours or overnight.
3. In a medium bowl, combine the onion, lime juice and fish sauce. Fold in the green papaya and season with salt and pepper. Cover and refrigerate. 
4. Light a grill or preheat a grill pan. Remove the quail from the marinade and season with salt and pepper. Grill the quail over a hot fire or high heat until lightly charred and just cooked through, about 3 minutes per side. Transfer 2 quail to each plate, spoon the papaya salad alongside and serve.