Preparing the Brussel sprouts and finishin. Remove the outer leaves from the Brussels sprouts and blanch in boiling salted water. Drain on paper towels. Heat the butter
in a skillet and sweat the shallot
until transparent. Add the Brussels sprouts, diced tomato
and stir to coat with the butter
. Serve the venison cutlets
with the cranberry sauce
and the Brussels sprout
leaves. Accompany with Duchess potatoes.