Grilled Quail with Green Papaya Salad

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  • Servings: 4

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

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Suggested Pairing

A German Riesling with a hint of apple and citrus will contrast well with the gamy birds.

Contributed By Published October 2003

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