I once shot the head off a ruffed grouse with my .264 win. mag. When I prepared the bird for cooking, the top part of the breast meat was kind of "jellied". I assumed that was the result of "Hydrostatic shock" or something. I have never seen that kind of result from a bird shot with a .22 or shotgun.
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Robin,
Archery Sept. 1 - Oct. 31 Muzzleloader and Crossbow Oct. 1 - Oct. 31 Rifle Nov. 25 - Nov. 30
...And HIS kingdom shall have no end...
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