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
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