Indholdsfortegnelse for MAN MAGNUM HUNTING & SHOOTING GUIDE i Man Magnum

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THERE was a time when we scoffed at the idea of an ‘all-purpose rifle’ suitable for hunting springbuck and gemsbuck on the open plains, kudu in dense bush, and everything else in between. But no more. Today’s economic woes render a good many would-be hunters unable to afford more than one rifle, and they want to embrace any hunting opportunities that come their way. This article is aimed at helping novice hunters to select such a rifle and calibre, and it should be read in conjunction with the articles Ammo Savvy and Long-Range Hunting which appear elsewhere in this publication. We know that, ideally, rifles and calibres should be matched to the size of the game and to the terrain in which it will be hunted. I have been extremely…

INGREDIENTS 1kg Ostrich steak100ml Oil for frying1 packet SO GOOD Pancake Mix30g SIX GUN GRILL BBQ SeasoningMEISTERCLUB Honey Mustard sauce (as needed)400ml Water400g Sweetcorn kernels (canned or frozen) METHOD 1. In a heavy-based pan, heat the oil on high heat. Generously sprinkle the steak with SIX GUN BBQ Seasoning and sear for 2-3 minutes on both sides. Remove from the pan and set aside to rest. 2. In a bowl mix the SO GOOD Pancake Mix with the sweetcorn and water until it’s lump free. 3. Heat oil in another pan on low to medium heat and spoon mixture into pan at the desired size of the fritters. 4. Turn over once a golden crust has formed. Once cooked remove from the pan and drain on paper towel. 5. Thinly…

HOW important is the art of stalking for the modern hunter? Well, it depends on the hunting method employed, the type of terrain you hunt in, and your choice of weapon. Those who harvest game from vehicles, snipe at animals from extreme ranges, or shoot from a blind, actually don’t need any stalking skills. At times, long-range shooters might have to do a bit of stalking however their skill levels don’t have to be on par with the skills of those who prefer to limit their shots to 200m or less. Handgun hunters or people using rifles or muzzle-loaders fitted with open sights only, or bow hunters, who pursue game on foot, need to get within 50m or closer of their quarry. To them stalking skills really matter. Although stalking…

THE two trackers suddenly dropped onto their knees and silently pointed towards a small thicket about 25 paces to our front. My client and I could barely make out the form of the wounded buffalo bull lying side-on to us. The buffalo, which my client had wounded earlier in the day, was inside the thicket, relatively well screened from our view by low-hanging branches and leaves. Although I had more or less established a mental image of the buffalo’s mass, I could see my trackers were tense and waiting for the anchor shot. My client had also seen the buffalo, so, acting on reflex alone we both brought our rifles into our shoulders, and firedsimultaneously, the two shots blending as if it had been a single shot. It wasn’t as…

IT WAS with some reluctance I chose the words ‘long-range’ in my title, due to certain perceptions this term has formed in the minds of many this past decade. The movie American Sniper triggered enormous interest in ultra-longrange shooting, and gave rise to a target-match sport involving highly specialized rifles and scopes for engaging targets out to 1 000m and beyond. As a result, scope technology became more sophisticated generally, and articles began appearing in American magazines telling of hunters taking what I would regard as irresponsibly long shots at game. Please understand that my use of the term ‘long-range hunting’ is not related to any of that. The term ‘plains game’ also means different things to different people. During the ‘golden age’ of safaris, East African hunters applied the…

THE occassion justified a feast. We were out in the shimmering desert called (with some reason) the Knersvlakte. It was mid-summer and we were holding a celebration camp to welcome Vic back into our midst. Vic had just returned from three years in exile of the not self-imposed kind, to a frozen, ice-locked region of Scandinavia where for some months of the year he never saw the sun. Now, back on home soil, he craved nothing as much as a three-day camp in the blistering, summer heat of Namaqualand. His many heartsore, homesick letters from Finland proved that much to us. So we decided to give him a treat. If Vic the Paleface wanted some colour on his skin, we would see to it that his wish be fulfilled. In…

EVERY serious hunter should own an air rifle or a .22lr. I know this is a bold statement, but please hear me out. We all strive to be the best hunters we can be and this requires practice – lots of it. But practice comes with a price tag. Ammunition prices, even if you’re a hand-loader, have skyrocketed over the past few years. I looked up online price ranges of ammunition for the eleven hunting rifle calibres most often encountered in South Africa. In many cases the listed ammunition was not available, but for the purpose of this article, prices listed here are a good indication of what it costs to keep your hunting rifle fed if you are not a reloader. While the cost of the cartridge used to…

AQUESTION that frequently pops up is one about the gear you should take along on a day out in the veld. That choice is a personal one and varies from hunter to hunter. Some prefer to travel light while gear junkies kit themselves out for any eventuality that the hunt or Mother Nature can throw at them. To each his own. Hunting has changed a lot over the past 100 years in southern Africa. In the early 1900s people used to go on long hunting trips in remote wilderness areas and had to kit themselves out properly. Their modes of transport were ox wagons and horses and they hunted on foot or from horseback. Nowadays we mainly hunt on privately-owned game farms where all amenities, including transport, are supplied. Although…

INGREDIENTS 2kg Kudu loin, cut into big blocks500ml MEISTERCLUB Egte Sosatie Marinade2 Red Onions, peeled and cut into big chunks1 Red Pepper, deseeded and cut into big chunks1 Green Pepper, deseeded and cut into big chunksSosatie sticks METHOD 1. Mix the meat blocks and the MEISTERCLUB Egte Sosatie Marinade together. Leave to marinate. 2. Cut up the vegetables. 3. Thread a piece of meat onto a sosatie stick. Follow with a piece of onion. Thread another piece of meat on and follow with a piece of red pepper. 4. Repeat until the stick is full. 5. Grill or braai until browned and cooked. www.crownnational.co.za…

NEVER before has such a vast variety of rifle ammunition been manufactured around the globe and in so many different bullet types. However, for a couple of years, ramifications of the Covid-19 pandemic caused serious shortages in SA. While this is easing up now, supplies remain sporadic; it often comes down to accepting whatever a dealer has in stock. This can be detrimental to the hunter if he is not fully informed of the nature of the product he is buying. In a given calibre, ammunition differences largely come down to bullet weight, shape, construction and velocity. Elsewhere in this publication, my articles Long-Range Hunting and All-Round Rifle deal with weight, shape and velocity; here we’ll focus on bullet construction. Initially, bullets were made entirely of lead. During the late…

INGREDIENTS 800g Venison loin, deboned and cut into strips15g SIX GUN GRILL BBQ Seasoning100ml Oil for frying300g Onions, chopped400g Mushrooms, sliced2 Garlic cloves, finely chopped60ml (¼ cup) Sweet Wine or Sherry2 Tbsp Parsley, finely chopped250ml Cream Salt and Pepper (as needed) METHOD 1. Season the meat with the SIX GUN GRILL BBQ Seasoning. 2. Heat oil in a deep pan and cook the seasoned meat on high heat for 2-3 minutes until it starts to colour. 3. Remove the meat from the pan. 4. Add the mushrooms and onions to the pan and cook until translucent. 5. Add the garlic and cook for 2 minutes. 6. Add the sweet wine or sherry and scrape the base of the pan. Continue cooking and when almost all the liquid has cooked away…

I HAD felt it coming on for years, a vague, unholy niggling that popped up now and then, but it wasn’t until 1970 that I really lost faith. I was a professional hunter with Ker, Downey and Selby in North Western Botswana and was crawling through a fringe of grass with a doctor client from California, edging up for a shot at a bull Cape buffalo, one of a herd of about 200 in a wideopen vlei before us. Reaching the side of a screening termite hill a hundred yards from the bull, I could feel the awe flooding through me as the doc snicked the safety off the Weatherby .460 and snuggled up to squeeze off a 500-grain soft-point. At last I would see it! The fabled .460 in…

THE art of camping is the ability to arrange a reasonably comfortable life in the open and to cook edible food out there. So I like to hand you an old, old trick (and by no means mysterious) to try out for size. This will show you how simple it really can be (and how good!) if you know how. I don’t know how many years of bundu bashing it took me to find out a man can eat in style in the bush. For years on my camping and hunting trips I foolishly assumed that the preparation of anything but the most basic fare would of necessity encumber us with bulky and unnecessary gear. So we always made do with the inevitable box of canned goods from the OK…

I have always had a healthy admiration for our hardy pioneering fore-fathers and the primitive firearms they used to tame the then wild Southern Africa. Stories of hunters armed with nothing more than a pray-it-goes-off black powder musket and a lot of courage, taking on fleet-footed antelope, ferocious predators and charging pachyderms, have me continually in awe. A collector of muzzle-loading and early breech-loading black powder firearms from South Africa’s early history, I have had the opportunity to put these old ‘smoke-poles’ and their associated accoutrements to the test in the bush. As with all second-hand firearms, it’s best to have original black powder firearms checked by a gunsmith to make sure they are safe to use. Shooting a muzzle- or early breech-loader on the range can be an extremely…

THE terminology of knifemen baffles many of us. Here is an introduction to knife jargon for all. The subject of knives covers such a vast field, that this lexicon has to be reduced, to the most generally used terms, including the definitions common to most classes of edged weapons. On the whole, most of the terms used on these pages apply to the modern hunting knife. ALLOY The principal alloy used for knives is steel, a mixture of iron and carbon. The percentage of carbon is expressed in “points”, 100 points equaling one per cent. Other elements used in knife-steel alloys include tungsten, silicon, manganese, vanadium, molybdenum, chromium, sulphur, and phosphorus. The particular mix determines such qualities in the steel as hardness, abrasion-resistance, corrosion-resistance, machinability, tempering and polishing characteristics, toughness…

ACCORDING to Cartridges of theWorld the best information available indicates that the 22 Long Rifle was developed by the J Stevens Arms & Tool Company in 1887. It started out as a 22 Long case with a 5gr black powder charge and a 40gr bullet instead of the original 29gr bullet used in the 22 Long. The 1888 Stevens catalogue refers to No 1, 2, 9 and 10 model break-open rifles being available and the New Model Pocket or Bicycle rifle as also chambered in the .22lr. Apparently the .22lr was, at some time available in black, semi-smokeless and of course smokeless powder loads. The first high velocity ammo was introduced by Remington in 1930. The 7th edition of Cartridges of the World (1993) states that the .22lr was, at…

INGREDIENTS 500g Springbuck Livers, cleaned and cubed100ml Oil for frying300g Onions, chopped2 sprigs fresh Thyme leaves, chopped250ml MEISTERCLUB Peri Peri Sauce125ml Water METHOD 1. Heat oil in a shallow pan and cook the onions until soft. 2. Add the thyme and springbuck livers. 3. Cook until the meat begins to colour. 4. Pour in the MEISTERCLUB Peri Peri Sauce and water. 5. Cook on a low to medium heat until the sauce thickens. 6. Serve warm on rice, mash or toasted bread. www.crownnational.co.za…

WHICH two rifle calibres would you choose if they had to cover the widest possible range of applications? For more years than I care to remember, I have been asked this question. My answer initially, was based on a cartridge that I had taken a triple digit number of game with, as well as a cartridge that I had never fired. The calibres I chose were the 6.5 Swedish and 9.3x62. With this combination you can cope with almost all game species and hunting conditions worldwide, although you can obviously find specialized cartridges which are better suited for the more unusual hunting forms and game species. For more than 30 years I have used my trusty .358 Norma Magnum for many types of hunting around the world and taken more…

INGREDIENTS 300g Shortcrust Pastry250g Red Onion, sliced250g Kudu Salami, chopped250g Venison leftovers, cooked & shredded200g Bacon, diced250g Cream Cheese4 Eggs, beaten250ml Cream2.5ml (½ tsp) SIX GUN GRILL BBQ Seasoning100g Cheddar Cheese, grated METHOD 1. Preheat oven to 180⁰C. 2. Roll out the pastry to about 3mm thick and big enough to cover the base of a pie or quiche dish. Line the dish with the pastry. 3. Combine the rest of the ingredients – apart from the cheese – and place in the pie dish. 4. Sprinkle the grated cheese over the top and bake the tart for about 45 minutes until golden brown. 5. Serve hot or cold. www.crownnational.co.za…

THE Sako 90 rifle replaces the wellknown and popular (but now discontinued) Sako 85. There are a few differences between the 85 and 90 models, most notably when seeing the rifle for the first time as the scope mounting system of the 90 offers a Picatinny rail or Optilock interface. The Optilock system consists of a straight (not tapered like on the model 85) 17mm dovetail with recoil slots at the rear of both dovetails. This means that you can use any Weaver or Picatinny rings or, on the new Optilock system, scope rings are readily available from the importer. I used Tikka T3 rings on the test rifle. Another difference is that the trigger pull weight on the Sako 90 can be adjusted via a screw in the trigger…

WHEN it comes to classic rifles for hunting both buffalo and softskinned game, most hunters will have to choose between the aristocratic .416 Rigby and the workhorse .404 Jeffery. But which one is the better? The interest in rifle cartridges originally designed for African big game is disproportionate to the number of hunters who actually use them for their intended purpose. The same applies to the interest in hunting Cape buffalo. Who doesn’t dream of buffalo hunting? Nowadays, buffalo hunting is regulated and using small calibres is prohibited. The Cape buffalo is the only African big game species that exists in really large numbers which is why the cost of hunting them is less absurd than for the other Big Five. Perhaps the interest in big game rifles is due…

WE HAVE all heard those dreadful words and many of us have, in an attempt to save face, blamed the miss on our equipment. “The scope must have shifted its zero,” a hunter will complain or he will blame the silencer, a warped stock, the scope mounts or the ammunition. The fact is, most misses are caused by pulled shots and it is important for hunters to accept that none of us are infallible. If you make excuses often enough, you will start believing them, instead of taking steps to correct the real reason for those misses. There are many reasons for pulled shots of which buck fever is one (we will come back to this later), but I think the lack of practice at realistic shooting distances, under field…

IF YOU read the literature of outdoor writers as far back as the 1800s they all mention one thing – that people, such as newby hunters and outdoors enthusiasts, tend to take too much equipment on their excursions into the bush. People go to the bush for various reasons. Some want to escape the noise of the city to spend some quiet time in nature. At the other extreme, some set out to challenge themselves physically and mentally, to test their survival skills. I like to think that hunters and the average outdoor enthusiast, forms part of the first group. These are people who want to get back to the basics of life for a while. They want to feel the earth up close, the wind and sun, and experience…

INGREDIENTS 2kg Kudu fillet, cut into medallions60g SIX GUN GRILL BBQ Seasoning100ml Oil for frying250g Onions, chopped500ml MEISTERCLUB Pepper Sauce500ml Cream METHOD 1. Lightly brush the meat with oil and sprinkle with the SIX GUN GRILL BBQ Seasoning. 2. Heat oil in a pan and quickly fry the meat on all sides. 3. Remove the meat from the pan. 4. Add the onions to the pan and fry on medium heat until they are soft, but not brown. 5. Add the MEISTERCLUB Pepper Sauce and cream and stir to combine. 6. Bring to the boil and cook until it starts to thicken. 7. Put the meat back into the pan and turn the medallions to coat all over with the sauce. Cook for 5 minutes. 8. Serve with rice or…