Venison and White Bean Crostini with Black Olive Ta

Name: Venison and White Bean Crostini with Black Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots.
2
Add thyme and beans.
3
Smash and break up the beans as you stir them into the mixture.
4
Add red wine and cook until dry.
5
Remove from heat and crumble 3/4 of the wheel of cheese into mixture and let cool.
6
Finely chop black olives combine with remaining 1 tablespoon olive oil.
7
Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper.
8
Take 16 slices of the toasted bread.
9
Spoon venison mixture onto each slice.
10
Garnish on top with black olive mixture.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound ground venison, 1/8 cup olive oil, divided, 2 cloves garlic, finely chopped, 2 shallots, finely chopped, and more.

Yes, Venison and White Bean Crostini with Black Olive Tapenade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison and White Bean Crostini with Black Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions