The following is my wife's favorite waterfowl recipe. Teal cooked in this way resemble a good steak in flavor rather than a bird.
You will need:
Teal (picked not skinned)Method:
Onions and mushrooms for stuffing
A good Cabernet
Poultry seasoning
Tequila
Lime Juice
Butter
Pick and wash teal. Pat try and sprinkle with Poultry seasoning inside and out. Let it sit a while. Dice mushrooms and onions and soak in cabernet for about 30 minutes. (The mushrooms will soak up the wine and moisturize the birds while cooking.)Melt butter and mix with lime juice and tequila for a glaze.
While all this is soaking and seasoning get a medium to hot charcoal fire going on the grill. Stuff the birds and tie the legs together. Grill breast up while basting with the glaze. When the back gets brown turn them over. Sometimes you have to rotate them to odd angles to get them brown all over. When they are golden brown take them off and enjoy.