I mainly hunt during the archery season, however, during the rifle season grouse is my quarry with my 10/22.
I like to cook mine in a crock pot at home, in the woods I've done it over a fire and in a pot of boiling water.
I've never de-feathered a bird yet, at least not the traditional way. Usually I'll chop the head off then stand on each wing and pull with the legs. Everything comes right off, except the wings, I'll have to cut those off. This process takes about 30 seconds.