1 pound ground venison |
1/8 cup olive oil, divided |
2 cloves garlic, finely chopped |
2 shallots, finely chopped |
2 teaspoons freshly chopped thyme leaves |
1 small can (approximately 16 ounces) white beans (such as cannellini), drained |
1/2 cup red wine |
1 small wheel garlic and herb soft cheese (about 5 to 6 ounces) (recommended: boursin), divided |
1/2 cup black olives |
3 tablespoons chopped fresh parsley leaves |
salt and freshly ground black pepper |
1/2 loaf french bread, sliced into 16 (1/2-inch) slices and toasted |