We recently had the pleasure of hosting Morgan Nowels from GearJunkie at the historic Cross Bell Ranch in Oklahoma. Morgan’s recent article,
"Hunting From Start to Finish," did an incredible job of capturing the "whirlwind" energy of our kitchen and the precision of our shooting range.
However, as I was reading through his account, I realized that while Morgan is a top-tier journalist, there is some deep-rooted history to this land and some specific technical details about our gear that deserve a bit more spotlight.
The Cross Bell Ranch isn't just a beautiful backdrop; it is a piece of living history. To appreciate the hunt, you have to appreciate the lineage of the ground you're walking on.
The ranch’s story began in the early 1900s with a 640-acre parcel allotted to Kathleen Boren through the Osage Allotment Act. In the late 1920s, Kathleen married Gene Mullendore, and together they began a legacy that saw the ranch grow to approximately 100,000 acres. After three generations of Mullendore stewardship, the ranch was purchased and is now being meticulously developed by the Teague family.
Today, the Cross Bell encompasses roughly 52,000 acres of prime Osage County country. While we are fortunate to call this our Oklahoma home for these events, the credit for the world-class facilities Morgan mentioned belongs to the Teagues. They are currently building a premier destination for hunters, and we are honored to be the partner chosen to bring our "Field to Table" curriculum to life on their property.
One of the things our team at Outdoor Solutions has noticed over the last few years is a massive influx of new hunters. It’s an exciting time for the sport, but we often see students who are eager to learn but don’t yet have the proper gear. They look to us not just for instruction, but for honest recommendations on what works.
Because our students rely on us to help them make the right investment, we only partner with brands we trust. For our From Field to Table events, we provide a world-class kit so our students can "try before they buy" with the best in the industry:
Morgan’s description of Chef Albert Wutsch’s "Hell’s Kitchen" environment was spot on. Our goal is to bridge the gap between "getting a deer" and "crafting a meal." Whether we are teaching you how to field-dress in the Oklahoma wind or how to prepare a five-course meal, the goal is the same: Confidence.
As Morgan noted, I’ve spent many hours in the blind chatting with clients about everything from careers to kids. That’s the real "Field to Table" experience. It’s the community that forms when you're all working toward the same goal.
Ready to see it for yourself?
