anthony: the mint bar opened in the 1920s and holds the oldest liquor license in montana. anthony: the mint bar opened in the 1920s and holds the oldest liquor license in montana. railroad workers used to drink here. everybody drank here. look at that picture of the bar right there. dan lahren: yeah, that picture is this building during prohibition; it was a grocery store.
he has lived a life that can only be imagined. dan is his friend and confidant, and the two have for years hunted and fished together. dan lahren: here s to, here s to the game. anthony: his health prevents 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.
and i like to enjoy the outdoors, take my son hunting, you know? anthony: you know that moment when an animal dies, they look at you, and there s a look in their face. i always interpret as, i m very disappointed in you. dan lahren: yeah, well as an dan lahren: yeah, well as an older hunter i m feeling more and more remorse for the animals that i kill, and that s, that s why i use every part of the animal that i can. i have respect for that creature. anthony: i always felt like look, whatever this thing i shot i will treat it the way i would like to be treated. i mean if you re gonna shoot me dan lahren: yes. anthony: please just don t leave me there. dan lahren: yeah, don t just rip my breasts out and throw my anthony: yeah. that s a country music song right there. don t rip my breasts off [ laughs ]
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 of self-regard, delusional, or just so [ censored ] lucky that i mean the forces of the universe are aligned against you. jim harrison: yeah, the only thing you can do is if you re just completely tenacious and write with a disregard for every outside circumstance there is. most people look in the mirror and say, you know i m getting old, or something like that. but shakespeare the poet said, devouring time, blunt thou thy lion s paws. that s a little better, huh?
do you know there are ninety billion galaxies? i get a little tentative when i hear that. anthony: jim harrison is a colossus. a legend, and the last of his kind. jim harrison: people forget children grow up making up stories, and that s all i m doing as an adult. you know? anthony: he is one of america s greatest poets. the author of thirty-nine novels and books, many set in montana, including the legends of the fall. he s a screenwriter and gourmet. in his food memoir, the raw and the cooked, he chronicles many, many epic meals. he has lived a life that can only be imagined. dan is his friend and confidant, and the two have for years hunted and fished together. dan lahren: here s to, here s to the game. anthony: his health prevents