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where the sky goes on forever. where everyone must bend to the land. where to hunt, to fish, to sleep under that big sky aren t activities, but a way of life. - it was between here and those mountains that cheyenne and crow battle took place. but i like it. it s very peaceful, huh? - what was it like 100 years ago, 200 years ago? - oh, not much different. this was never forested. this is the dry side of the river, cause the primary winds come from the west. and rain tends to blow over here. that brings the snow to the mountains. bourdain: legendary writer and poet jim harrison is one of those people, and this is his home. [upbeat rock music] both: i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder - la, la - sha la, la, la, la sha la, la, la, la - sha la, la, la - sha la, la, la, la sha la, la, la, la, la [bluesy western music] - am ....
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. [glasses clinking] - here s to the game. bourdain: his health prevents him from hunting these days, but not from enjoying a meal of spatchcocked hungarian partridge. - i made a liver loaf with elk meat, elk liver, and pork fat. - awesome. - and some spices. gonna have some beets. quail in aspic. - quail en gelée. - en gelée. elk carpaccio. bourdain: and a morel and chanterelle risotto using a stock made from ten pounds of roasted game bird bones. and smoked trout? - smoked trout. yeah. we caught these on the bighorn. - you know, this is my problem with montana all this primitive, country-ass cooking ....
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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. 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 ....