We did a lot of them at the restaurant. They have a lot of fat under the skin. They weren't the wild ones, not sure what you have. We would render the fat out and they were delicious and crispy, that is the secret, so I guess a hot smoke would be in order.
I put a couple on that the wife got from work (domestic frozen) I just put them on with a light rub and spritz every half hour. cooked like a chicken but I cant remember the finishing temp, I think about 150.