Boursin, I've never tried it but it sounds good.

My boy likes his venison rare and I like mine medium rare so I tried to talk him into not pounding and flouring the steaks. He said that we should prepare this the way it is written, the first time anyway. We liked it very much as a sort of chicken fried smothered venison.

We will probably prepare it again, chicken fried, but we may do the steaks unpounded and medium rare too. What makes it good, either way, is the mushroom-bluecheese-shallot sauce.

Bob