Welcome to MAGNUM

The latest edition on sale from 20 March 2023!

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

Magnum 2022 TACTICAL GUIDE
can be ordered directly from us.
Get yours now. Contact mail@manmagnum.co.za

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.