To prepare dressing, combine all ingredients in a blender or food processor, and pulse until smooth. Keep refrigerated until ready to dress salad.
Cut venison into 4 equal portions. Season liberally with salt and pepper. Place between plastic wrap, and lightly pound until very thin. If the meat tears a little while pounding, it's OK. It needs to be thin enough to be very tender when cooked. Heat vegetable oil in a large skillet over high heat. Add venison, 1 or 2 pieces at a time, and cook for about 2 minutes per side or until well browned and crisp. Allow cooked meat to rest for a few minutes before placing flat on the center of each plate.
For each salad, place a tomato slice on the center of the venison. Place a wedge on top of the lettuce. Arrange a few onion rings around lettuce. Place an avocado wedge at the base of the lettuce. Drizzle dressing over lettuce. Top with bacon and crumbled blue cheese. If desired, grind additional pepper over salad.