10/5 Vital Shots and After the Kill

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Across
  1. 7. It's important to wait for the best angle and be able to aim and hit an animal's vital organs so you can make a quick, clean and __ shot.
  2. 10. ___ ___ is the process of removing an animal’s internal organs to cool down the meat.
  3. 11. The preferred and most effective shot angle that offers the best chance of a clean kill for deer when rifle hunting is the ___ angle because the vitals are most exposed in this angle.
  4. 12. The most effective shots are delivered to an animal’s ___ organs which are the heart and lungs.
  5. 13. When approaching a downed animal, notice whether the eyes are closed—the eyes of a dead animal are usually ___. You can be certain that the animal is dead if the eye doesn’t blink when touched with a stick.
  6. 14. Hunters use harvested game to provide __ for the table. Harvested game should never be wasted.
  7. 15. Before taking any shot always ask yourself: Is it ___? Is it legal? Is it ethical?
Down
  1. 1. The __ __ angle is when your target is facing away from you, but at an angle. The animal is usually looking away from you.
  2. 2. The best way to approach a downed deer or other large animal is from ___ while watching the animal's chest cavity for any movement.
  3. 3. A clean kill improves the flavor of game meat. A wounded animal that has to be chased down yields strong-flavored meat because waste products, produced by _____, accumulate in the flesh.
  4. 4. The worst angle to shoot at a deer is the ___ ___. This shot should NEVER be taken.
  5. 5. Shooting an animal standing at this angle rarely results in a clean kill, ruins a lot of meat and has a high potential for crippling the animal, therefore, it's not recommended to take this shot.
  6. 6. It is a hunter's ethical responsibility to stop the hunt and search for any ___ animal. Watch its movements, and follow signs such as blood or tracks.
  7. 8. The way you handle game after it’s harvested can have a significant impact on the quality and ___ of the meat.
  8. 9. The growth of bacteria spoils meat. Three factors increase the growth of bacteria: ___, moisture & dirt.