This deals with hunting and preparing game so sustenance can be a good place for it. Couple others it could fit but I chose here.
I know, everyone else ----> 
<---- me But it is an interesting new article on a large news website. I don't think I have seen reports like this there or any other main news network in the past.
Nemo
http://www.foxnews.com/great-outdoors/2016/10/20/wingshooting-heavy-shotguns-for-faster-shooting.htmlWingshooting: Heavy shotguns for faster shooting
By Phil Bourjaily. October 20, 2016
Earlier this week I wrote about how to shoot quickly. There is one last point to make on the subject: if you want to shoot quickly, shoot a heavy gun. It seems counterintuitive, since upland guns are supposed to be light and fast-handling.
And, light guns are easier to move, but fast-handling doesn’t translate into more hits, or even more speed. Heavy guns are smoother and surer to the target. Light guns are flighty and harder to manage. A couple of years ago when we did the Field & Stream shotgun test, we had our test team members take turns standing five yards behind a trap, shooting going-away birds with Full-choked guns, starting from a low gun position. The five of us used a 20 gauge 870 Express that weighed 6 ¾ pounds, an 870 that weighed 7 ½ pounds, and the same 870 with a weighted magazine cap and stock-mounted recoil reducer added, which bumped its weight up to 8 ½ pounds.
The heavy 12 gauge was the fastest gun, and the most accurate. It was nearly a quarter second faster to the target per hit than the 20 gauge, and with it we averaged 71% hits versus 63% with the lighter 20 gauge. The unweighted 12 was in between. I suppose we should have controlled for gauge in this test, but the targets were close and I don’t think the ballistic advantage of the 12 was much of a factor.
If you’re in a fast-draw competition with a shotgun, you want a heavy gun, but I wouldn’t necessarily recommend an 8 ½ pound grouse gun unless you’re J.J. Watt. Fatigue slows you down, and carrying a heavy gun through dense cover tires your arms by the end of a day in the woods. I shoot better with heavy, weight-forward guns, but I prefer light, muzzle-light guns for brush hunting because they are easier to carry with your trigger hand while you fend off branches with your front hand.
Shotgunning is often about tradeoffs, and that’s what we’re facing here: you can carry a heavy gun that tires you out but that you can hit with, or a you can pick a lighter gun that’s easy to carry, but harder to shoot well. There is no free lunch here, nor anywhere else.
Semi Side Note-- Another interesting article from the same place. Is hunting and shooting becoming a reasonable news subject? Dare we hope?
http://www.foxnews.com/great-outdoors/2016/10/21/how-to-make-deer-stand-wich.htmlHow to make the 'deer stand-wich'
By Jonathan Miles.October 21, 2016
The “shooter’s sandwich” became something of an Internet meme not long ago, triggered by a British food writer’s deeming it the best sandwich in the world.
Loading a hollowed-out loaf of bread with steak, mushrooms, shallots, and a fat dose of horseradish yields a kind of portable beef Wellington—the pinnacle of British cuisine reinvented as a trail snack. Hunters like us (i.e., real shooters) saw the potential for a game version—an ideal pack-along for sustenance on a long day afield.
2 to 4 boneless venison steaks
1 sourdough boule, ciabatta, or any other unsliced loaf of bread
2⁄3 cup prepared mustard, divided
1⁄2 lb. bacon
3 Tbsp. butter, divided
8 oz. shiitake or other mushrooms, diced
2 shallots, minced
2 garlic cloves, minced
1⁄2 cup brandy
1⁄2 cup heavy cream
2 Tbsp. rosemary, chopped
1 Tbsp. olive oil
3 Tbsp. prepared horseradish
Salt and pepper
Instructions
Slice off the top quarter or so of the loaf of bread, horizontally, to make a lid. Scraping with your fingers, hollow out the loaf by removing most of the fluffy crumb, creating a kind of bowl. Slather the bottom with about half of the mustard. (I prefer coarse ground.) Gauge the venison steaks to make sure they’ll fit snugly inside, trimming as necessary.
Heat a sauté pan over medium heat. Add the bacon and cook, flipping, until the bacon has released its fat and is cooked through but not crispy. Transfer the bacon to the bread bowl, laying the slices flat.
Add 2 Tbsp. butter to the bacon fat and increase the heat to medium-high. Add the mushrooms and shallots and cook, stirring frequently, until the mushrooms begin to brown, about 5 minutes. Add the garlic, along with generous doses of salt and pepper, and continue to cook, stirring, for another 2 minutes.
Turn off the heat. Add the brandy to the pan, and allow it to bubble down for a minute. (Be careful: An open flame or spark can ignite the brandy into a flambé. If this happens, just smother it with a lid.) Return the pan to the burner over medium heat, and once the brandy has evaporated add the cream. Cook, stirring, for about a minute, until the cream has reduced to a saucelike consistency. Stir in the rosemary, hit it again with salt and pepper, and set aside to cool.
Set a large skillet over high heat and add the remaining butter and the olive oil. Salt and pepper the venison steaks. Sear them, in batches if necessary, until just medium-rare.
As the steaks are done, transfer them directly to the mustard-slathered bread bowl. Smear the horseradish onto them, then spread the mushroom mixture over top. (Feel free to layer the steaks and mushrooms as you like, lasagna-style.) Slather the remaining mustard on the underside of the bread lid and set it back on the loaf.
Wrap the loaf in two layers of aluminum foil, sealing it tightly, and set it on a sheet pan. To compress it, place a heavy cutting board on top and then weight it down with whatever you’ve got on hand: bricks, weights from a barbell, anything heavy.
Allow the weights to do their work for at least 6 hours, or overnight, in a cool spot. (You can refrigerate it if you prefer, but that’s not necessary.) To serve, unwrap the foil and slice into cakelike wedges. Serves at least 6
