Hunting the chamois requires good fitness, good eyes and an accurate shot over 200 metres-plus. Binoculars are an essential tool and a range finder is extremely helpful.
The gun of choice is a flat shooting rifle like a .222 or .223 caliber, fitted with a bi-pod as shots are often taken from a prone position. The chamois is highly prized as gourmet meat in Europe, although this is probably due to its rarity as opposed to its taste. Bringing the whole carcass home is often not practical due to the mountainous terrain; remove the hindquarters and the back-straps, hanging them in a cool place for at least 24 hours.