him from hunting, but not from enjoying a meal of spatchcocked hungarian partridge. >> dan lahren: i made a liver loaf with elk meat, elk liver, and pork fat. >> anthony: awesome. >> dan lahren: some spices. gonna have some beets. quail in aspic. >> anthony: quail en gelee. >> dan lahren: en gelee. elk carpaccio. >> anthony: and a morel and chanterelle risotto using a stock made from ten pounds of roasted game bird bones. and smoked trout. >> dan lahren: smoked trout, yeah we caught these on the big horn. >> anthony: you know this is my problem montana, all this primitive country-ass cooking that you local yokels do. oh and a risotto with wild mushrooms. it's awesome. every time i come here, it's like are there others like you? >> dan lahren: yeah, a few. >> jim harrison: that risotto is gorgeous. >> dan lahren: excellent. jimmy do you want to grab a hun? >> jim harrison: mhm. dan larhen: okay and a couple of morels. >> anthony: is writing any way to make a living? >> jim harrison: no, not hardly. >> anthony: i try to explain this to people. you have to be either a monster