Sprout shortage looks like (social?) media hype, or perhaps a regional issue (ISTR it was one of the Channel Islands that had suffered crop devastation).
Meanwhile, I'd gathered venison (sadly not muntjac) from the market yesterday. Casseroling needs a more robust stock than our current reused cooking juices, so I put trimmings from yesterday's sprouts, plus a few other bits of veg - leek tops plus brassica stems & a few celeriac roots - into the pressure cooker to see what emerged after 15 mins. I was more than a tad cautious, having suffered overcooked sprouts at a young age and vomited (Mum got the message & gave me raw sprouts thereafter
).
Surprisingly, the stock diddn't taste of brassicas. It'll need some reinforcing to build up to "beef stock", but extra onions, a bit more browning before casseroling & a bit of chocolate malt (not bitter like black malt) should improve the balance.
Meanwhile, sprouts are ready trimmed for a quick meal
.