Combine seasoning ingredients (or use your own seasoning blend).
Slice venison across the grain into 1/4-inch thick strips. Toss with seasoning. Combine sliced meat with other meat ingredients in a non-reactive bowl or zipper lock bag, and refrigerate for 2 to 3 hours.
Prepared dressing. In a blender or food processor, combine cider vinegar with next 5 ingredients. Process until dressing is smooth. Season to taste with salt and pepper.
Remove meat ingredients from refrigerator, and let stand at room temperature for 30 minutes. Heat a large skillet over medium-high heat. Add meat ingredients, and stir-fry until meat is just cooked, about 5 to 7 minutes.
While meat is cooking, toss lettuce, avocado and tomato with dressing in a large bowl. Mound salad mix on plates. Spoon cooked meat mixture over center of salad mix.