Meat Trio Salad

Green sauce: In the food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.
Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.
Lamb tartare: Use only the very freshest meat to make tartare. Bone the chops. Knife-chop the meat and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.
Marinated filet mignon: In a vacuum-sealed Ziploc-type bag, marinate remaining filet mignon with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.
In a heated skillet over medium-high heat, brown the filet mignon in a little bit of olive oil, 2 – 3 minutes or so per side.
Veal liver: Cut the liver up into 1¼-in. (3-cm) cubes and season.
In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.
Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.
Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.
Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.
Garnish with halved cherry tomatoes and drizzle with berry dressing.