1. Basic Hunting And Shooting Skills
By: Hunter, Camden, and wyatt

2. Marksmanship Fundamentals
Proper Sight Adjustment or patterning.
Proper Shooting Technique.
Practice.
All of these things are important in becoming a good shooter.

3. Types of Sights
Open Sight- With an open sight you line up the target with the blade or bead of the front sight within the notch of the rear sight.
Aperture Sight- With an aperture sight you line up the target with the front sight within the rear peephole.
Telescopic Crosshair Sight- With a telescopic sight with a crosshair reticle you line up the target with the crosshairs of the sight.
Telescopic Red Dot Sight-With a telescopic sight with a dot reticle, you line up the target with the dot of the sight the dot must be centered.

4. Rifle Firing Techniques
Shoot from a Rest- Shooting from a rest is more accurate because when you don’t have a rest you will be more likely to miss.
Breathing- Your breathing affects your shot so once you inhale your crosshairs go up and when you exhale your crosshairs go down.
Trigger Squeeze- When you shoot jerking the trigger could move the gun enough to cause a miss, so squeezing the trigger makes it a more accurate shot, the shot should almost surprise.
Follow Through-After the shot has been fired it is important to have follow through this helps prevent you from jerking the trigger.

5. Patterning Your Shotgun
When pellet patterning your shotgun it is good to have a tight pattern at 35 yards for flying game. For different game you need a different choke, for example for a turkey you need to use a full or extra full choke but for doves you use a modified choke. There are 4 main types of chokes full, modified, improved cylinder or cylinder each has a different sized pattern.

6. Shooting Skeet
Unlike rifle shooting quick trigger action is important for hunting with a shotgun. Pellet size also changes depending on the game you are hunting. With different chokes you have a maximum shot, shooting beyond the maximum distance leads to wounded birds and lost game, but on the other hand shooting to close might lead to ruining the meat.

7. Shooting Handguns
Many of the fundamentals of rifle shooting apply to shooting a handgun. Body position and grip are vital to hitting the target. Most handguns are sighted in for 17 yards. Scopes long eye relief have become popular with handgunners and offer exact sighting with hunters.

8. Planning and Preparation
Here are some step you should take to prepare for a hunt.
Educate yourself on the game that you are hunting and the environment.
Obtain the most current state regulations.
Buy appropriate clothing and gear for the environment.
Secure lease arrangements and permits.
Visit the site in the off-season to prepare blinds and cabin facilities.
Sight in rifles, bows and handguns and pattern your shotguns.
Sharpen your skills at the shooting range.
Pack extra firearms, scopes, bow strings, etc.

9. Hunting Strategies
Still Hunting- Still hunting often involves stopping for long periods to scan and listen for game.
Stalking- Stalking involves following tracks that lad you to the type of game you are hunting.
Posting- Posting involves sitting or standing in one spot, the location may offer a vantage point or a spot near the animal’s trails.
Driving- Driving a group of hunters, some acting as “drivers” and others as “posters”.
Flushing- Flushing involves sing noise, movement, or dogs to cause game to become nervous and leave cover.

10. Vital Shots
Where to Shoot- The most effective shots are delivered to an animal’s vital organs, heart and lungs. In large animal’s, these organs lie in the chest cavity behind the front shoulder. A lung shot is the most effective shot for big game.
Choosing the Proper Shot Angle- Broadside is the best angle for big game animals. Quartering toward shots should not be taken with a bow. All shots can be taken with a firearm but rear-end shots should not be taken with a firearm or a bow.

11. Field Care of Game
The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth.
Heat- Heat is the number one concern. Meat begins to spoil when they are above 40 degrees fahrenheit.
Moisture- Moisture also encourages the growth of bacteria.
Dirt- Dirt can also introduce bacteria.