Fry the venison loin in oil over medium-high heat for 12 minutes until browned but pink inside.
Set the meat aside to rest.
Melt butter in a pan and cook drained anchovies until they collapse.
Stir in Worcestershire sauce, walnut pickling juice, and brown sugar until syrupy.
Mix in walnut oil and black pepper, keeping the dressing warm.
Combine radishes, chervil, and pea shoots with walnut oil, lemon juice, and salt.
Carve the rested venison into thin slices.
Plate beets, gherkins, and chopped walnuts, then top with venison slices and the pea shoot salad.
Drizzle the warm dressing over the completed salad.