By David Draper

When it comes to the brown liquor, I’ve never been too fond of bourbon. I don’t mind it in a cocktail such as an Old-Fashioned (though, even then, I prefer a rye or Canadian blend), but neat or on the rocks—it’s just not my thing. For Field & Stream deputy editor Colin Kearns, however, not liking bourbon is akin to not liking America. So when he learned I’m more a Scotch man, he scoffed: “I’ll take bourbon over that stuff any day of the week.” Well, what better day of the week than Friday, when we could all use a drink. So, what’ll you have: Scotch or bourbon?

By David Draper

Recently, a Wild Chef reader e-mailed me with a good question, and I’d like to ask for your help answering it. Chris killed an old buck during last fall’s rut and he found the meat to be “not really appetizing.” This is a story you hear from deer hunters quite a bit, though I’ve rarely experienced “gamey” game meat.

During Nebraska’s rifle season last fall I killed the buck in the photo and two does, which all had a musky odor when I cleaned them. The meat smelled strong, too, but the flavor wasn’t horrible—just different. And the first deer I ever killed came back from the processor virtually inedible (for which I blame the processor). Other than that, every deer I’ve tagged, whether it be whitetail or mule deer, rutting buck or young doe (with the exception of yearling fawns, which taste like veal), have pretty much all tasted great.

By David Draper

I’m just coming off a whirlwind road trip to the NRA’s annual meetings in St. Louis and am facing two more long hauls in the coming weeks for turkey hunts in Kansas and Wyoming. True to form, I’m not thinking about the much-needed oil change for my truck or that I should probably consider picking up some new tires, but instead, am wondering what to eat when I’m on the road.

Generally, I try to eat a pretty healthy diet. I could probably eat less red meat (though it makes me happy) and more fruits and veggies, but I’m pretty good at avoiding processed foods and white flour (with the exception of flour tortillas, which are a vice for me). I’m not even a sweets guy—desserts and sugary snacks are a rare occurrence.

By Colin Kearns

Draper and I have been talking about adding another regular on the blog — something to help wash down all of the great game and fish that’s served here. So, we present The Toast. Every now and then we’ll bring reviews, recipes and stories of our favorite drinks (and, no, not all will be booze) to enjoy with a meal or just to celebrate a good day outdoors.

I’ll kick The Toast off with some notes about a new whiskey I was lucky to enjoy over the last month: Crown Royal Black. I’m definitely more of a bourbon and rye guy, but I enjoy Canadian whiskey now and then. I’ve always liked classic Crown — but now I like Black more.