You can safely shoot a bird and wait up to 4 hours before gutting it. I used to work in a chicken processing plant, so I know the time period quite well.

I like to get together some hot water (140 degrees), soak the bird in a 5 or 10 gallon bucket for up to 5 minutes (swish it around to get the water to the skin), then pluck it then gut it. Pull the bird out when the feathers can be easily pulled. If you get the water too hot or soak it too long, the bird will cook and the skin will come off. By removing the feathers first, you will avoid getting the dirt and grime into the cavity.

Cut the head off, being careful not to cut the food sac. Cut around the bung hole and make a slit to the breast plate, without cutting it, then reach in and clean the bird out. You will have to pull the esophogus and windpipe through the neck. Wash the entire bird - inside and out. Wrap the whole bird in plastic - even a plastic grocery sack - then in butcher paper. Some like to use foil because it conforms to the bird better. If you double wrap it, you can go years with it in the freezer.

Good luck and good eating!