December 21, 2008 
Jake Tests the Venison for Doneness
Although there was snow on the ground and a chill in the air, everyone gathered in the Ranch cookhouse in anticipation of a venison roast. One of our Ranch Managers, Jake, is a skilled hunter and had landed himself a beautiful buck during bow and arrow season. What none of us knew was that Jake is also a skilled chef. While others made salads and side dishes and desserts, Jake was preparing the venison for the feast. With meat thermometer in hand, Jake was cooking the tenderloin to perfection in the Ranch cookhouse oven.
A beautiful wood fire crackled in the Cookhouse fireplace and Christmas carols played in the background. It was a Christmas setting right out of a Dickens novel with the Ranch family and friends gathered for an evening of good food, conversation and fun. Everyone snacked on appetizers while waiting for the meat to be done. The anticipation was high as many in the group had never sampled venison before. In addition to the venison, Jake, our master chef had also prepared a white chili.
It was finally announced that the venison was ready. At the perfect temperature, Jake removed the meat from the oven and carefully sliced it into beautiful steaks. The line started to form at the buffet island even before he had placed the first platter of meat on the buffet. With the chili and salads, mashed potatoes, and a medley of vegetables, the guests filled their plates with the venison steaks and a wonderful assortment of side dishes. The venison steaks were the highlight of the meal. Prepared to everyone’s liking, with the meat ranging from medium rare to well-done, one could not have found better venison in any restaurant in the country. So, on the eve of the Winter Solstice, we sit down to a beautiful meal in the Ranch Cookhouse. As we share a glass of wine and a wonderful dinner, the entire Ranch family hopes all of you are as warm as we are and enjoying a meal with friends and family during this holiday season. As the meal ends, everyone mingles enjoying the warmth of the fire on this clear, cold December evening. With the Winter Solstice upon us, we start looking forward to the lengthening of the daylight hours. Although the Spring season is still many months away, one cannot help anticipating the extra warmth the sunlight will bring. As the evening meal is completed and the plates are cleared from the table, many help in the kitchen to clean up after the dinner. Finally, the chef has a chance to relax and is captured enjoying his after-dinner cup of coffee. We all wish to thank Jake for his tremendous effort in preparing this meal. His hunting skills combined with his mastery of cooking venison, created an evening to be enjoyed and remembered by all his friends at the Ranch.
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