My routine is the same, in the field or at home.
I begin by carefully removing the beard and tail.
Next, I lay the bird on it's back and make a small cut at the base of the breast. Using my fingers, I pull the skin back and to the sides (cutting only as needed) until the whole breast is exposed. Then I make cuts on either side of the breast bone and carefully fillet each half-breast.
Next, I will press the legs down and to the sides until I feel them "pop" out of the socket. I will cut the skin away from the legs and thighs before removing them. I will then remove the lower legs.
Finally, I will turn the bird on it's belly and peel the skin off the back, exposing the back meat around the base of the wings. I will cut this out without actually removing the wings.
The carcass and guts stay together and are discarded. The meat is cleaned and bagged up with breasts going in one bag and legs/back going in another.