Thank you everyone for your suggestions. Eventually Scott prepered the (delicious) teal in the following way; Infused some warmed butter with garlic, bay and thyme, let that set for 1 hour. Set aside. Spatchcock the two teal and bring an oven proof skillet to a high heat on the hob. Brush the teal all over with the infused butter and place in the hot skillet. Brown on a hot heat for a couple of minutes, then place in a hot oven (gas mark 7) for 8 mins. Take out and rest for 5 mins. Serve. Scott served ours with celeriac and potato mash with butter braised cabbage. The teal was great, tasting (to me) like a pigeon/duck/venison combination - so er, quite gamey Cheers Hubby for a jubbly meal