In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots
. Add thyme and beans. Smash and break up the beans as you stir them into the mixture. Add red wine and cook until dry. Remove from heat and crumble 3/4 of the wheel
of cheese into mixture and let cool. Finely chop
black olives combine with remaining 1 tablespoon olive oil
. Add 1/4 of reserved cheese and parsley to olives
, and season to taste with salt and pepper.
Take 16 slices of the toasted bread. Spoon venison mixture onto each slice. Garnish
on top with black olive mixture.