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Rifle Loony News Volume 8 Issue 2 August 2016

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Rifle Loony News

Volume 8 Issue 2 August 2016

John Barsness & Eileen Clarke

www.riflesandrecipes.com

What’s Up?

freezer, and trading with friends and neighbors for their tough and gamy. The corner of the freezer reserved for stew meat, usually the last thing to go, is all but empty. (I’m saving the last few little white packages for the wild hair idea that always comes at the very end of a cookbook.)

August Chores

EC

And the 2 100-quart coolers full of waterfowl we brought back from Alberta in September? Same thing: two lonely geese and a quintet of ducks are all that’s left, saved, for that what-if-somebody-says “Have you tried....” And what would that possibly be? Pineapple? Tried it. Melon? Tried it, too. One worked, one didn’t. Rambutan? Jabuticaba? African horned cucumber? Nope, nope and nope. Don’t have them at Bob’s Pretty Good Grocery & Deli or the gaggle of super stores in Helena either, and that’s important because a lot of us hunter/cooks live where no one’s ever heard of horned cucumbers. (Does everything
While October is my all-time favorite month, to the

point that if I were Queen for a day I’d make it 75 days long, August is the month of hope. Here in Montana the final drawings for extra tags have been done, and we can make plans for hunting season. Not that we haven’t already started, but now those plans have a photo attached.
We have made the appointment with the garage to give the old Ford pick-up its yearly check-up; bought the new batteries to put in the range finders, GPS units, cameras and flashlights; dumped out the hunting packs, thrown away last year’s final-desperate-days-of-huntingseason detritus--including a couple of squished peanut butter and jelly sandwiches--and hosed a winter’s worth of dust off the game cart.
What now? The annual defrosting of the freezers.
(Cue The Beach Boys, the best freezer defrosting music ever.) But a funny thing happened to the freezers on the way to August this year. Unlike most people, and unlike us particularly, we have ended up with an inordinate number of tenderloins left over. Or perhaps it’s an inappropriate number. Whatever. What used to disappear as fast as the Christmas box of See’s fine chocolates, has lingered. The answer is simple, of course. I’ve been on a search and improve mission for the last 2 years, ferreting out every last tough or gamy--or both--chunk of meat in our in Africa come equipped with horns and thorns?)
But The Project will be done soon. Not as soon as
I’d hoped, but soon enough to have hunting season free for hunting. It has another name, this Project: at first it was Love Me Tender. Marinades, Brines and Rubs, Oh My! and Yummy in the Tummy made brief appearances over a glass or two of wine, but eventually cooler heads prevailed in the light of day and the title now is set: Tenderize the Wild: Marinades, Brines & Rubs for Wild Game. As this issue of Rifle Loony News goes to press, I’m doing the final editing and adding a few last marinades--there are always a few last recipes no matter how structured the plan--and will have the book to the printer in a few days.
Two hundred or so pages, a color photo Point &

Where Else Are They Now?

John is now rifle columnist at Sports Afield, is in every issue of Guns, Handloader, Rifle; frequently in American Rifleman, and logs onto the ‘ask the gunwriters’ forum at www.24hourcampfire.com often. The Hunter’s Guide to Handloading Smokeless Rifle Cartridges (renamed The Big Book of Gun Gack since it’s so much more than handloading data) is about to go for the third printing.
Eileen is now working on her newest cookbook on marinades, brines and rubs which will be ready at Christmas. Check out all of John and Eileen’s books at www.riflesandrecipes.com

~1~

Cook insert, 54 venison, 26 upland birds, 19 waterfowl, 6 wild piggie marinades, brines and rubs and 29 sides dishes. (I’m still working on the piggies.) But now it’s down to the editing, spell checking, counting steps (and making sure they read 1, 2, 3, 4 instead of 1, 2, 2, 5), and entering page numbers for all references to ‘see page so and so.” prise too that the same recipe worked on venison, bear and beef.) And while I had a moment of apprehension when I first realized just how much bigger the beef brisket was, it was a moment of truth as well. I’ve always said venison isn’t that different from beef. Sure venison fat isn’t as tasty, and it isn’t marbled into the muscle. But it’s a four-legged critter, with collagen and bones and, while domestic cattle are bigger, that pastrami proved meat is meat is meat. I had to triple the size of the brine to accomodate the sheer size of that beef brisket, but I would have had to do that for a big bull moose brisket and, did use a bigger brine when I corned the water buffalo brisket John brought home from Texas one year. (If you have water buffalo brisket in your freezer, don’t hesitate. It’s wonderful corned.) The timing and recipe worked just as well on water buffalo and beef brisket as it did on the antlered one. The big difference is there was too much fat on the beef: I trimmed it to ⅛ inch, and still didn’t have to add moisture during the steaming step. The ⅛ inch of fast I left, rendered out and provided plenty of moisture.
So the smoking and the cooking is all but done--for the book--and the careful reading and editing for typos, misspellings and quirky grammar is in full swing. As you can see my trusty Shih Tzu, Willie D. Thumper, is ‘helping.’ Problem is he only speaks Chinese and can’t spell worth an arf. He’s also a bit peeved that I’m not cooking meat 5 times a day, but he’ll get used to it.
Yes, it’s pretty mundane now, but a month ago I was smoking. Literally. I’ve been making corned venison for decades and reading about pastrami, but had never made it. It’s a simple transition, because pastrami is only corned meat that is then smoked and steamed. No big deal. But I’d never taken the next step.
Finally, I felt, this book needed a pastrami, so it was time. I set several briskets to corning in the spare garage fridge, and conscienceously rolled them over every 2 days to make sure the brine got to every surface of the briskets and roasts, and a month ago was the big day. I own a smoker--actually I own four: a Little Chief, a Big Chief, a propane water smoker and a Cookshack electric smoker--all of which are great but they’re specialized equipment and I wanted to smoke this pastrami on a piece of equipment a lot more people would own. So I got out my old charcoal Weber kettle grill, researched it on the internet and discovered the Modified Minion Method (MMM). Worked like a champ, There’s nothiing I dislike more than sitting around outside with the mosquitos in 95 degree weather with forest fire smoke hazing out the mountains, trying to make a smoker behave. With the MMM, I started the briquettes, opened the vents as suggested and the temperature hung right where it should for 9 hours, longer than it took to smoke the pastrami.
That evening we opened up the
John and I are planning on eating a bunch of tenderloin for a while. Tenderloin and salads from the garden, if the tomatoes ever ripen...it’s been a weird summer. 45 degrees at 6AM today, during the hottest time of the year. foil and sliced off a bit of new-born pastrami. Tender, moist, exploding with flavor, just what pastrami should be. That’s when my friend Tim showed up. Tim is one of those guys who’s always doing trades. In the past he’s provided me with pork fat for sausage, and I’ve paid him with my home made brats, chili dogs and Greek Isle sausage. Apparently he considered that a good trade, becasue as soon as he tasted that pastrami, he said, “I just got two beef briskets. If you make me one of these pastramis with the one, I’ll give you the other one. What do you think about that?”
But hope. The photo attached to my dreams for hunting season now includes antelope (we both drew a doe/fawn tag) along with either sex elk tags and one chance at a buck whitetail or mule deer. September 1, with the opening of upland bird season (except pheasant) we’ll start filling the freezers again. It’s time to turn on that Beach Boy music, defrost the freezers, move everything that’s left (and there isn’t much except those few ducks and geese and the tender-

  • loins) but it’s good, wild meat.
  • The next day one of the beef bris-

kets was sitting in a corning pot in the garage fridge. The other will hit the brine in a couple of weeks, after the book goes to

press.

And I have a bunch of new recipes from pheasant in a creamy tomato sauce and Hungarians marinated in ginger ale, to bran-

  • It seems like there’s always one
  • dy-laced venison stroganoff and

total surprise when you’re working on a project this big, sometimes more, but only rarely are they as delicious as that pastrami. (It was a nice surgoose schnitzel. Oh, and pastrami. You’re really just going to have to try it. The recipe is just a page away.

~2~

air and smoke across the meat. Slide a jelly thermometer with a long sensor probe through the vent opening (or set an oven thermometer on the cooking surface of the kettle grill) and check the temperature when you see smoke rising, about 15 -20 minutes. Close or open the top vent a bit to get the temperature around 200 to 250°F. Once there, check again in 15 minutes to make sure it’s maintaining. (I promise you won’t run out of coals/heat.) 4. When the temperature is steady at 200º to 250ºF, place the cooking rack in the kettle grill, and place the brisket over the water pan. Close the kettle/barbecue lid and set a timer for 2 hours. Combine the apple juice and apple cider vinegar in a cup and set aside. 5. After 2 hours, place the brisket on a long sheet of heavy duty aluminum foil, large enough to completely enclose the brisket and seal in the apple juice/cider mixture. Pour about ¼ cup of the apple juice mixture into the foil packet and close it tightly. Return to the smoker/kettle grill for 3 more hours, checking it about halfway though to make sure you still have apple juice/vinegar in the packet. (The moisture is there for two reasons: Since wild game has very little fat, it’s important to make up for the basting liquid commercial meat fat provides. Plus steaming is the third step of pastrami.) 6. After those last 3 hours at 200ºF to 250º, remove the pastrami packet from the smoker/kettle grill and let it cool a bit on the counter, then remove from the foil and drain off any excess liquid. Cool completely before slicing. Enjoy.

Good Eats

Pastrami

EC

e process is simple: first you brine the meat, then smoke and steam it and, while you could call it smoked brisket, it is pastrami. So how do you serve it? I once had a Turkish gyro in Ireland, that had what tasted like a Greek Tzaziki Sauce laced with an unmistably Mexican hot sauce. It was delicious. In that fusion spirit, I prefer my pastrami on rye bread with prepared Wasabi (I use Inglehoffer brand). Wasabi is a particulary vibrant Japanese horseradish, and the sharp taste of that is a perfect counter to the tangy, sweet richness of the pastrami.

The Brine Ingredients

2 weeks ahead 2 pound venison brisket or roast 2 cups cold water 1 tablespoon Morton’s Tender Quick 1 tablespoon salt 1 cup brown sugar 2 teaspoons whole mustard seeds 2 teaspoons whole black peppercorns 1 teaspoon smoked paprika 1 teaspoon whole allspice seeds 1 teaspoon whole cloves

Combine all ingredients but the meat in a re-sealable plastic bag. Seal and shake until all is dissolved. Add the meat and refrigerate about 2 weeks, rotating the meat every 2 days to keep the brine ingredients well mixed and ensuring contact with every inch of the brisket.

Start 18 briquettes in a chimney starter.

The Rest of the Ingredients ½ cup apple juice ¼ cup apple cider vinegar

Let them go 30 minutes, until they are covered with white ash before strewing them across the unlit coals.

Preparation

Soak 3 to 4 chunks of hickory in water overnight. Remove the brisket from the brine, lay it out on the counter to warm while you prepare the smoker. (Since we’re only cooking at 200ºF, things will move faster if we don’t start the meat at 38ºF.)

Place an aluminum roasting pan across from the charcoal. (e brisket will sit over the pan.)
Pour about an inch of water into the pan.

Cooking

1. If you have a smoker, preheat it to 225°F. If you have a charcoal kettle grill, set it up with 5 dozen briquettes in a pile on one side of the grill, over a half-open vent. Close the other vents in the bottom of the kettle grill, if there are any. 2. Place an aluminum roasting pan across from the charcoal. (The brisket will sit over the pan.) Pour about an inch of water into the pan. Now start 18 briquettes in a chimney starter. Let them go 30 minutes, until covered with white ash, and scatter them across the 5 dozen unlit briquettes. Place the hickory chunks on top of the briquettes.

Slide a jelly thermometer with a long sensor probe (8 inches or more) through the vent opening. at long probe will let you keep track of the temperature without opening the lid and slowing things down.

3. Cover the grill, and half-open one vent only on top, kitty corner from the one on bottom. That moves the hot

~3~

Game Care Notes

The Utility of a Second Refrigerator

Cookie Corner

Maple Pecan Cream Cheese Cookies Makes 3 dozen

EC
EC

There’s only one trick to brining: the meat has to stay submerged and the brine has to touch all surfaces of the meat. Sounds simple, and it is.
For the 2-pound roast I used here, a gallon-sized plastic bag is big enough to hold both enough brine and the meat. Turn the meat every other day and it works, but though a plastic bag takes up less room than a crock, gravity is an issue. The meat in the plastic bag tends to end up in contact with the shelf, not allowing a lot of brine to work its way under it.
I’ve used mapleine before. You’ll find it right up

there on the same shelf as vanilla, but using maple flavoring in this recipe enhances the maple syrup caramelized on the pecans, and makes these cookies special. (As does the egg yolk. It makes them even creamier than the cream cheese alone.) As you place pecans in each cookie, choose the big perfect looking ones. You’ll have extra, just in case, and the extras make a very nice hunting snack you can tote in your pocket. Or you can make the cookies much smaller so the pecan covers almost the whole thing.... No extras, but it’s your cookie. Ingredients 2 cups pecan halves ⅓ cup maple syrup 2 cups flour ½ teaspoon salt 1 cup butter (2 sticks), softened 3 ounces cream cheese, softened 1 cup sugar
If you have a crock, or a slow cooker (the inside is ceramic), your only problem is the meat floats (even the heaviest brisket or roast will float in salt water).
But that can be fixed Once the brine and brisket are in the crock, lay a length of plastic wrap on the surface of the liquid. (It should hang over the sides of the crock as well.) Now set a plate, smaller around than the crock, on the surface and press it down on the plastic wrap and the meat below. Some of the brine may slop over the plastic wrap, but that’s okay. It actually helps weigh the plate and wrap down. The plate needs to have some heft to it, too. Don’t use a lightweight Melmac or paper plate. That won’t press hard enough. And choose the largest plate that will fit--for maximum weight-- and place it eating-surface up. The eating surface f plates is curved so the food doesn’t spill out: in a brine it curves up from the plastic wrap and won’t hold things down.
Then there’s the brisket itself. Crock or plastic bag, briskets and roasts tend to fold over in places, and it’s important that the brine work on those as well. Every other day, pull the plate and plastic wrap off, pull the meat up and turn it over (or rotate the meat in the plastic bag). If you do that every 2 days over two weeks, every surface will spend at least some time being exposed to the brine.
1 teaspoon mapleine (artificial maple flavoring) 1 egg yolk Cooking 1. Preheat the oven to 350ºF. To a non-stick fry pan over medium heat, add the pecans. Pour the maple syrup over them, stirring constantly as the maple syrup caramelizes and coats the pecans. When all the liquid is gone, take the pecans off the heat, and pour out onto a cold plate. Set that aside to cool. 2. Combine the flour and salt in a bowl. In a mixer, cream the butter and cream cheese together 2-3 minutes, until they’re light and fluffy. Add the mapleine and egg yolk, and when they are well incorporated, slowly add the flour/ salt mixture.
The bad side of brining in a crock is it takes up more room in the fridge than a plastic bag. It’s another good reason to pick up a basic fridge from an estate sale or a reconditioned appliance store. Unless you live in the Arctic, the beginning of hunting season is always pretty warm, and that spare fridge will come in handy for cooling down (and even aging) deer and elk quarters and birds. And keep the feathers out of the house.
3. When that’s all blended turn the dough out onto a sheet

of plastic wrap and shape it into a 2½ to 3 inch log. Freeze for 3-4 hours, until you can easily slice off a ¼-inch piece of it. Lay a piece of parchment or silicon baking sheet on a cookie sheet and slice the cookie roll into ¼-inch slices. Cut each slice in half, press your thumb into the center and place a maple glazed pecan in each thumb print. (Your thumb is less fragile than the pecan, and you need to have the pecan stuck there firmly enough that it won’t fall off.) Space the cookies out on the sheet, at least ½ inch apart on all sides.
My friend Tim was the first person I knew with a spare fridge--but his was in his reloading room. He took all but the top shelf out, and hung S-hooks from the grid. Then all he had to do was slide the S-hook around the bird’s neck, and wait for the bird to age--under totally controlled conditions. (The bonus is that the 2nd best time to pluck a bird is after it’s been aged a week. Of course the best time is immediately, but who has time? For more on birds, The Upland Game Bird Cookery book has lots of photos on prepping and caring for birds and it’s only $15 right now:
4. Bake 15 minutes. until just the edges are nicely

browned. Cool on a rack and enjoy. www.riflesandrecipes.com or 406-521-0273

~4~

Rifle Loony Lit

Prairie Ponderings by Lisa Schmidt (softcover, 248 pages, Dog Ear Publishing 2014)
The book’s about four major wild predators that

sometimes become “man-eaters,”—lions, tigers, crocodiles and grizzly/brown bears. But unlike most people who write about man-eaters, Quammen doesn’t describe their human meals, or how they’re hunted down and killed. Instead he visits places around the world where these animals are disappearing due to the encroachment of humanity. These places also aren’t the usual suspects of Africa and northern North America. Instead Quammen looks at the very few wild lions left in India, the tigers of eastern Siberia, crocodiles in Australia, and brown bears in Romania. (Yes, Europe has “grizzlies” too.)
It’s a very interesting book, but the most interesting part to me was Quammen’s detailed analysis of the major problem in conserving these four “apex predators”: They live, naturally, in rural areas—where it’s much harder for humans to make a living than in cities. Consequently, when well-meaning urbanites far from any potential maneaters make laws to protect them, the humans who actually live among the predators suffer most, and not just from being attacked themselves but their livestock being eaten. Urbanites never suffer because a lion or grizzly ate the cattle that produce the cheese and beef they eat, but the people who raise the cattle do.
Lisa Schmidt and Steven Hutton sometimes suffer when a grizzly bear eat their sheep and cattle, which often means the grizzly ate their mortgage payment. And the growing Montana grizzly population doesn’t affect only ranchers. The last time I visited Lisa and Steve, a local radio call-in show included a woman in a nearby town, whose kids had gone outside to play and found a grizzly bedded under the trampoline. The woman asked, with some heat, when somebody was going to DO SOME- THING about the local grizzlies, because the Front is not where Federal authorities plan to open a limited hunting season.
Quammen also expresses rather scornful doubt about whether “trophy hunting” can provide money to help protect large predators, through hunters paying large fees to take a few older animals, thus funding refuges and wardens. Apparently because he didn’t visit Africa, he’s unaware of how several large “conservancies” do exactly that. His one example of modern trophy hunting is Romanian brown bears, for many years systematically fed like livestock so a few high-placed hunters could shoot them.

JB

Lisa Schmidt and her husband Steve Hutton own the Graham Ranch in the foothills of the Rocky Mountain Front here in Montana. Eileen and I met them after Steve contacted me because he liked my writing, and invited us to hunt upland birds. About that time Lisa (who’d been publishing her writing long before becoming a rancher) started doing a column called “Prairie Ponderings” for the Great Falls Tribune.
At the time we subscribed to the Tribune and really enjoyed Lisa’s column because it was about real Montana life, whether raising grass-fed beef, hunting elk, or growing a garden in a part of the world not particularly amenable to corn and tomatoes. This book is a collection of Lisa’s columns, with the subtitle “Adventures in Raising Your Own Food,” a concept we’re familiar with not only because of our garden, fruit trees and raspberry patch, but because like Lisa and Steve, wild Montana also supplies much of our food.
Obviously both Lisa and Steve are hunters (and
Steve is a far-gone rifle loony), but this book isn’t about hunting. Instead it’s about a way of life that includes many things, including answers to why anybody in the 21st century would raise and hunt most of their own food.
Prairie Ponderings is available in several Montana bookstores listed on their website, and can also be ordered directly www.a-land-of-grass-ranch.com for $19.95, plus $3.50 shipping.

Monster of God by David Quammen (hardcover, 515 pages, W.W. Norton & Company, Inc. 2003)

JB

  • David Quammen is
  • a

widely-published writer whose articles appear regularly in National Geographic, and books sometimes appear on best-seller lists. He primarily writes about natural science, the reason I’m familiar with his work, but I missed Monster of God when it appeared, so recently purchased a used copy.
Monster of God is a worthwhile book, but after finishing it a major oddity struck me: Quammen lives in Montana. He was born and raised in Ohio and educated at Yale and Oxford, but eventually moved to Bozeman, where I grew up, one of the beautiful places urbanites have “discovered” in the past few decades. Despite living here, Quammen remains one of those city dwellers who believe in preserving “apex” predators, while remaining firmly separated from the consequences of living among them.

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  • Sinclair Competition Shooting Rest

    Sinclair Competition Shooting Rest

    ReloadingShooting Equipment Rests Sinclair Competition Shooting Rest The Sinclair Competition Shooting Rest is a result of our staff and our customer’s years of shooting experience on the firing line, and in the field. We’ve incorporated the best design Fluted Knobs ideas, materials, and craftsmanship to present you with a shooting platform that rivals any windage rest available today. Whether you’re competing in a benchrest discipline, F-Class, or wringing the most accuracy from your favorite shooting rig, the Sinclair Competition Rest offers the most versatile fit, function, and features in one complete package. Heavy and Compact Stainless Steel Hardware The Sinclair Competition Rest’s foundation begins with a one inch, solid steel base plate with a durable granite powder coat finish. This enables us to achieve a massive unit – over 30 pounds - with the lowest center of gravity, combined with a footprint that’s no larger than other tripod rests currently on the market. It’s nearly twice as heavy as our closest competitor. Fully Adjustable Mobile Forend Most shooting rests by design, are awkward and difficult to manage and maneuver. We solved this by machining a carry handle into the base plate for easy transport, making the Sinclair Competition Rest one of the most mobile units available,in spite of its enormous weight. No tacky looking handles or impossible two-arm lift methods are needed. Effortless Operation Integral The Sinclair Competition Rest has the windage operation built directly into the base plate. Carry It incorporates dual sets of twin tapered roller bearings for an effortless, non-binding Handle windage operation.
  • GUNS Magazine August 1964

    GUNS Magazine August 1964

    .41 MAGNUM BALLISTICS and FIELD TEST ·REPORT How 10 COLLECT YOUR HONKER . e~ive - RUGER'S RIM-FIRE RIFLE I Found in the best of circles What do expert handloaders say a bout perb. Witness the amazing popularity weight and caliber. (Including many Remington components? of the 222 Remington for bench-rest with the original and famous "Core­ Ask the bench rester who consistent­ and varmint shooting, the 7mm Rem­ Lokt"construction for peak expansion ly shoots sub-minute-of-angle groups. ington Mag. for big-game hunting.) and controlled penetration.) Or the varmint shooter who gets his Remington primers have long been Want to stay in the best of circles? chucks at 300 yards. Or the big·game the overwhelming favorite at both the Then join the ever-widening circle of hunter who invariably makes his National Varmint. & Sporter Champi­ shooters who do their handloading first shot count. onships and the National Bench Rest with Remington. Chances are, these handloaders are Championships. using Remington components. And for And it's no secret that Remington bul­ good reasons: let design and construction are unsur­ Handloadersopenly prefer Remington passed for both fine accuracy and brass. They say it's stronger, more game-stopping power. They're avail­ "Core-Lokt" is Reg. U,S . Pat. Off. by Remington Arms Com­ workable, capable of more reloads. able to handloaders in over one hun­ pany, Inc ., Bridgeport, Conn . 06602. In Canada: Rem ington (And Remington case design is su- dred different combinations of type, Arms of Ca nada limited, 36 Queen Elizabeth Blvd" Toronto, Dnt.
  • 2009 Catalog

    2009 Catalog

    2009 MODEL 1895 MODEL 70 2008 RIFLE OF THE YEAR MODEL 70™ THE RIFLE AMERICA LOVES. The Model 70 remains the most respected bolt-action rifl e in the world. Proudly, it is the All-American rifl eman’s rifl e, a rifl e for the ages and the bolt-action for the future. No other rifl e comes as heavily loaded with proven features as the Model 70. BLADE-TYPE EJECTOR A blade-type ejector allows you to have full control when ejecting a fired case. Pull the bolt back slowly and the empty case pops out gently, perfect for target shooters and varminters. Pull the bolt back smartly and the empty case clears the port with greater force. THREE-POSITION SAFETY Convenient to operate with the thumb of the firing hand, the Model 70 safety design lifts the firing pin away from the sear. When the safety selector is in the middle position, the action can still be operated, allowing unfired cartridges to be cycled with the safety on. It is smooth to engage and easily identifies the safety status of the rifle. WALNUT STOCK Only a beautifully-fit, solid American walnut stock enhanced with finely cut checkering is appropriate for a rifle living up to a rich legacy of accuracy and dependability. STAINLESS STEEL COMPONENTS The trigger housing and all internal components of the MOA Trigger are constructed of durable, corrosion- resistant stainless steel. RECOIL PAD ZERO TAKE UP All Model 70s feature a premium Take up is the distance the triggerpiece travels prior to the sear moving toward release and the Pachmayr ® Decelerator® recoil shooter feeling resistance.
  • Safari Rifles II the Author with His Botswana Elephant, Taken in April 2008

    Safari Rifles II the Author with His Botswana Elephant, Taken in April 2008

    Safari Rifles II The author with his Botswana elephant, taken in April 2008. Safari Rifles II Doubles, Magazine Rifles, and Cartridges for African Hunting by Craig T. Boddington Safari Press CAUTION! Common sense needs to be used when handling and discharging a firearm. Keep the following principles of safety in mind so as to provide a safe environment for everyone: 1) Always point a firearm in a safe direction. 2) Never point a firearm at another person. 3) Treat all firearms as though they are loaded. 4) Wear eye and hearing protection at all times when handling firearms. Do not attempt to handload your own ammunition using the bullet velocities and or loads listed on these pages. Your firearm may not be able to withstand the pressures generated by the loads and velocities listed in this book. If you aren’t sure about your gun, consult a competent gunsmith. The handloading of ammunition and the discharging of a firearm should never be attempted without the supervision of an adult experienced in both handloading and firearms. Do not attempt to handload ammunition without knowing how to read signs of (excessive) pressure in both guns and ammunition. SAFARI RIFLES II © 2009 by Craig T. Boddington. No part of this publication may be used or reproduced in any form or by any means, electronic or mechanical reproduction, including photocopying, recording, or any information storage and retrieval system, without permission from the publisher. The trademark Safari Press ® is registered with the U.S. Patent and Trademark Office and with government trademark and patent offices in other countries.
  • Weatherby Vanguard HSP Varmint Rifle by Don Caswell

    Weatherby Vanguard HSP Varmint Rifle by Don Caswell

    Weatherby Vanguard HSP Varmint rifle by Don Caswell eatherby’s Vanguard HSP rifle is available in .223, .22-250, .243, .308, .270, .30-06 and W .300 Win. With the smaller cartridges, the magazine holds five rounds. In the larger calibres, the magazine capacity is three rounds. The Vanguard comes with Weatherby’s accuracy guarantee; that is, the rifle will deliver three-shot, 100-yard accu- racy of 0.99MOA, or better, with Weatherby or other premium factory ammo. I found that to be so and the review rifle delivered some even better accuracy with handloads. I was impressed, but first things first. The rifle Tasco Sales Australia supplied the SSAA with the .223 Rem chambered Varmint model, fitted with a Bushnell Engage 6-18x50 scope. The stock was a stand-out feature with its black and tan mottling and the white spidering overlay. The stock felt reassuringly comfortable and solid. The rifle had all the hallmarks of a great pest control and varminting rig, so I was keen to try it out. The scoped rifle, with an empty magazine, weighed 3.96kg (8.7lb). The bare rifle weighs about 3.5kg. The overall length was 44” (112cm). The barrel The Vanguard HSP has a cold hammer- forged medium weight #2 contour varmint barrel. It is 24” (61cm) in length. The rate of twist is one in 12”. There is a matte, bead-blasted blued finish. The muzzle features a nicely recessed crown for protecting the exit rifling and subsequent accuracy. Stainless steel barrels are also available in some calibres.
  • Assault Weapons Ban of 2013

    Assault Weapons Ban of 2013

    ASSAULT WEAPONS BAN OF 2013 U.S. Senator Dianne Feinstein A bill to ensure proper regulation of military-style 331 Hart Senate Office Building Washington, DC 20510 assault weapons and high-capacity ammunition http://feinstein.senate.gov feeding devices. 2/13 20152370 Confronting Assault Weapons in Society More than eight years have passed since the federal Assault Weapons Ban on military-style firearms expired in 2004. Since then, more than 350 people have been killed and more than 450 injured by these weapons. Towns like Newtown, Aurora and Tucson are now known for the mass shootings that shocked the nation. Mass murders in these towns and others across America demonstrate all too clearly the need to regulate deadly assault weapons and high-capacity ammunition magazines. On January 24, 2013, we gathered to introduce a new Assault Weapons Ban of 2013. This legisla- tion, stronger than the 1994 bill, has two primary goals: • First, halt the sale, manufacture, transfer and importation of 157 of the most commonly-owned military-style assault weapons and ban an additional group of assault weapons that are particularly lethal because they can accept a detachable ammunition magazine and have one or more military characteristics. • Second, ban large-capacity magazines and other ammunition feeding devices that hold more than 10 rounds of ammunition. These devices allow shooters to fire numerous rounds in rapid succession without having to reload. We firmly believe that weapons designed for war have no place on the streets of a civilized soci- ety. We must enforce existing law and enact commonsense measures to stop the proliferation of military-style assault weapons while protecting the rights of law-abiding citizens who use guns for hunting, household defense or legitimate recreational purposes.
  • 2019 VARMINT RIFLES Call Us for Your NEW VARMINT Rifle Purchase

    2019 VARMINT RIFLES Call Us for Your NEW VARMINT Rifle Purchase

    ` 2019 VARMINT RIFLES Call us for your NEW VARMINT Rifle Purchase We are pleased to accept Visa, Discover or Master Card at 2.5% above catalog pricing. ALL PRICES PLUS S&H (& cc bank fee where applicable) SUBJECT TO CHANGE WITHOUT NOTICE There are several lists on this site. Please use the letter before the # when ordering. V10. 223 Super Varmint Master, Weatherby Mod: Mark V SVM single shot; Krieger Criterion 26" fluted SS bbl 1-12 Twist <200 rnds; Synthetic stock w/bedding block & beaver tail forearm tan w/blk spider webbing; Factory 3 lb 3 oz trigger; Includes: Leupold scope mnts; Very near new. Very accurate rig discontinued in 2004. $1125. (Cat. price $1772.) V24. 244 Ackley Custom, AMT R/R SS action; Shilen SS bbl 28” #7 taper, 12T <150 rnds; McMillan f-glass Winchester Marksman mod stock w/pillar glassbedding; Rem trig c.2lb; 98% cond. A superb long range Varminter. Over $1500. invested. $949. V29. 6BR Varminter, Rem mod 722 action; Douglas bbl 1-14T; 23“, 1.1 dia no taper; <400 rnds; McMillan benchrest f- glass stock w/Prof pillar glassbedding, red w/silver webbing; Timney 14oz trig; Inclu: Leupold 1” scope mnts; VG cond. Fine Varminter great casual benchrest rig. $899. (cost to build new $1300.) V37. 220 Swift Custom, Savage Mod 112 R/R action single shot, Shilen 25½” SS bbl .256 nk <300 rnds w/#7 taper 14” twist, McMillan benchrest model f-glass glue-in stock, Sharp Shooter Comp. 19oz trig, but will not permit use of safety, Inclu: custom made 1pc Kelbly type scope base, Gunsmith: Ulrich, VG+ cond.
  • Cz 457 the New Paragon of a Modern Rimfire Rifle

    Cz 457 the New Paragon of a Modern Rimfire Rifle

    CONTENTS RIMFIRE RIFLES 6 RIFLES 28 PISTOLS 52 SEMI AUTO 70 ACCESSORIES 76 The manufacturer reserves the right to make any changes it deems necessary to improve its models or to meet any requirements of manufacturing or commercial nature. DEAR CUSTOMERS AND SUPPORTERS OF THE CZ BRAND, It is a great pleasure and honour to present you with the latest catalogue from Česká zbrojovka a.s. I am sure that you will also be pleased to read it. As for 2019, our company is bringing you many truly outstanding new products and innovations. The most significant ones include a new rimfire rifle series the CZ 457, the striker fired CZ P-10 F pistol, the CZ SHADOW 2 ORANGE, and the civilian versions of our popular service models – the CZ SCORPION EVO 3 S1 CARBINE and the CZ BREN 2 MS. You, our customers and supporters have played a significant part in the defining of these new products, I would like to therefore say a big thank you on behalf of the entire CZ team for all your feedback. Our continuous communication with end users forms the base of our success and is essential for further improvements, which are of utmost importance to us. The international CZ Group holding significantly contributes to the success of CZ products on the global market. In addition to Česká zbrojovka a.s., other companies with similar manufacturing and development programmes are gradually incorporated into the holding. The main objective of the CZ Group is to offer a comprehensive portfolio of firearms, tactical equipment, ammunition and other components around the world.