Welcome to MAGNUM

The September/October 2022 edition on sale now!


Advertise in Magnum’s first Knife & Hunting Guide. Limited space available. Contact us at mail@manmagnum.co.za for a rate sheet.

On sale from 17 October 2022!

 

 

 


Missed out on this edition? Get a copy by contacting mail@manmagnum.co.za

 

 

 


Magnum 2022 TACTICAL GUIDE
is now available at selected outlets.
Get yours now.

Contact mail@manmagnum.co.za if you
can’t find it at your local shop.

 

 



In case you’ve missed an issue, you can get back issues of Magnum online from 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.

 

 

In the March/April 2021 edition

 

We test the Mossberg MC1 SC single stack 9mmP polymer frame pistol. Click HERE to read more.

 


Tested: Swarovski Z8i 2-16×50. This scope is the pinnacle in hunting optics and the BTF turret set makes for an almost perfect hunting tool (Nov/Dec 2020 edition).