When Scott Olmsted from American Hunter joins you for a full Field to Table experience, you know you’re in for something special. Scott attended one of our Montana Antelope events this year, and the American Hunter team documented the entire process: the hunt, the breakdown, and the chef-led cooking that brings it all together.

Scott’s article — “Tailgate to Table Fare: Lessons in Culinary Excellence for Hunters” — captures the heart of what From Field to Table is designed to do: bring hunters into a deeper understanding of their food, the process, and the respect that goes into preparing wild game the right way.

Below is his full walkthrough of the event — and I’ve included additional behind-the-scenes insight from our team.

‍

What American Hunter Covered at Our Event

The article gives a true, hands-on look at the entire experience. Here are the key elements Scott highlighted:

‍

The Hunt

Scott joined us on the Crow Reservation, where we walked through ethical shot placement, field conditions, and the same long-range fundamentals we teach in our schools.

Field Dressing and Skinning

Once the harvest was complete, Scott stepped into the first part of our butchering process — field dressing and skinning — with guidance from our instructors and culinary team.

Full Breakdown with Chef Instruction

American Hunter documented the full muscle-by-muscle breakdown, trimming, cleaning, packaging, and preparing each cut.

This is where the learning curve becomes a confidence builder.

Cooking Wild Game at a Professional Level

The final portion of the American Hunter article focuses on what sets this event apart: the restaurant-quality wild game cooking led by our Chef team. Scott did a Merguez Gumbo with Dirty Rice.

Behind the Scenes: What You Don’t See in the Article

Scott did a great job capturing the experience, but here are a few details we always see from the inside:

• Most guests arrive nervous about the breakdown process — and leave confident.
• Many have never cooked wild game beyond basic grilling — until they get hands-on with our chefs.
• The transformation from “I hope I can do this” to “I can absolutely do this at home” is what this program is all about.
• Scott’s reaction to seeing the full process for the first time from a Chefs perspective reminded us why this program changes the way people look at food forever.

This is why From Field to Table has grown into one of Outdoor Solutions’ most popular educational experiences.

‍

Read the Full American Hunter Article

You can read Scott Olmsted’s full article on American Hunter here:

‍
Tailgate to Table Fare: Lessons in Culinary Excellence for Hunters

‍

Interested in Your Own Field to Table Experience?

If Scott’s experience resonated with you, our upcoming Field to Table events are open for registration.

View upcoming From Field to Table event dates

Watch past events on our YouTube Channel

‍

‍

‍

‍

‍