a 410 on crow is a good, use hand loads, use H110, #4's or 6's and get on them like lightning, 3" 11/16 oz is even better if you can find them or load them.
crow stew:
6 - 8 crow breasts
1 head escarole
2 carrots
2 stalks celery
1 onion
1 qt chicken stock
1/2 handfull cilantro
1 tblsp basil
salt
chop up everything, add to stock, simmer an hour or so. top with parmesan or shredded cheddar cheese. serve with good stories and a few beers. arturo fuente opus X cigars for dessert !
sg