Billy,
You could always chew the meat off the bones and eat it right there. I recommend investing a little time into preparing any game you worked hard to harvest. Even letting them ripen in the fridge for 2-3days before cleaning improves the flavor. These aren't necessarily the best recipes, but....
a really simple way to cook birds "au but de fusil" (at the end of the gun)...clip off the head, wings and feet. Pluck & gut the carcass. Add a pinch of salt into the body cavity. Skewer the bird and roast over a fire. You can do the same only adding red pepper into the cavity too, and roasting the bird right on the coals instead of skerwering, and have "Ndeki kuyoka"(bird-roast)a bush/village fave in Zaire.
If building a fire isn't in the plans, just season with salt & poultry seasoning, stick'em in a lightly oiled/greased pan and broil until done. Usually better to undercook them slightly.