At least 30 minutes and up to 2 hours before cooking, take a whole venison loin out of the refrigerator and salt liberally
Heat a well-oiled cast-iron skillet to smoking. Pat your loin dry, pepper, and place in your pan until well-browned on all sides.
When internal temp reaches 120 F, remove, tent with foil, and allow to rest
Toss halved radishes with melted butter, miso, honey, and a pinch of salt
Arrange radishes cut-side-down on a sheet-pan and roast in a 500 degree oven until tender and and caramelized, about 15 minutes
Whisk together yogurt, tahini, lemon zest and 1 tbsp juice, garlic, salt, and pepper to taste. Reserve 3/4 of this mixture for plating. With the remaining mixture, add 2 tbsp olive oil, 2 tbsp lemon juice, and 2 tbsp water. Whisk to combine.
To plate: smear the yogurt-tahini sauce across your plate. Dress greens and cover with radishes. Slice venison loin into 1/2 inch medallions and arrange across the salad. Enjoy!