Welcome to MAGNUM

The November/December 2023 edition on sale now!

Gregor Woods writes about the Mauser Model 1898 that celebrates 125 years, making it one of the most iconic rifle designs in history.

For defence shooting we take a look at weapon-mounted lights.

Celebrate South African Rugby and the Rugby World Cup with us as we take a look at the Canik Rugby SFT pistol in 9mmP. This collectible pistol is a true all-rounder, all dressed up in green-and-gold, and available locally.

WIN! WIN! WIN!
Stand a chance to win Stanley flasks and a travel mug.

Get your Magnum now for this and much more!

Ever wondered how much ammunition you should carry? Phillip Hayes discusses the practical implications of round count.

Gregor Woods has been to the Durban Easter Knife Show and brings you the latest knife news.

Looking for a competition handgun? Springfield has an option that should not be overlooked with their XD-M Elite.

This edition available as a back issue on Zinio, simply click HERE!

If you’ve missed an edition you can get it on Zinio.

BUDGET LONG-RANGER

IN the previous edition of Magnum we looked at assembling a precision rifle on a budget. Our choice was a Remington 700 ADL tactical in 6.5 Creedmoor. Our most affordable option cost R30 279, which included a Lynx LX3 2.5-15×50 Tactical scope, a Boyds At-One stock and a tuned trigger, bottom metal (only if you do not opt for the stock with ‘blind magazine’) and scope rings. If you already have a scope, total cost will be R18 279. For our range tests we went with the more expensive option, adding a TriggerTech Special trigger, GRS Bifrost stock and a Vortex Strike Eagle 5-25×56 FFP scope. The package cost R42 769. The rifle was shooting about 1MOA with S&B 140gr factory ammo, which was encouraging. My aim was to develop a load consistently shooting 0.5MOA groups… Read more in the Sept/Oct 2021 edition.

..and, we’ve tested Haenel’s CR308 semi-auto chambered in .308 Winchester. Get your Magnum to find out whether it’s a worthy buy.

GOOD FOOD
Springbuck/Impala sosaties? Here’san easy recipe.

RECIPE

INGREDIENTS

2kg leg of impala and/or springbuck

32 dried apricots

2 onions, blanched

sosatie skewers

fresh coriander, chopped

MARINADE

15ml mustard powder

125ml tomato sauce

15ml soya sauce

30ml peach chutney

5 garlic cloves, chopped

10ml salt

milled black pepper

METHOD

Soak the dried apricots in hot water until soft. Cut the blanched onions into chunks. Cube the meat – blocks should be about 2cm x 2cm.

Thread the skewers with meat, placing onion chunks and soaked apricots between the pieces of meat.

Mix all the marinade ingredients together. Pour marinade over the sosaties and leave covered in the fridge for at least 24 hours.

Remove the sosaties from the marinade and grill over a charcoal braai for about 6 minutes, turning constantly until done. Make sure not to cook for too long as the meat will become dry and inedible. Be careful not to let the marinade burn.

Just before serving sprinkle with chopped coriander.