In a large pot, boil the potatoes until tender, about 30 minutes. Drain and mash with a masher, stick blender, or food processor. Stir in the butter, cream, syrup, vanilla extract, and spices and mix well. Taste for seasoning and add more if necessary. Serve garnished with a sprig of rosemary.
Remove the meat from the bag and dry it with paper towels. Season with the remainder of the blackened seasoning. Heat the grapeseed oil over medium high heat. When the oil is smoking hot, sear the elk on all sides until a crust forms, about 1 minute per side. Allow to rest 5 minutes before slicing.
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