Prepare blue cheese toast. Slice baguette into 1-inch-thick slices, and arrange on baking sheet. Brush a light coating of olive oil over exposed side of the slices. Sprinkle blue cheese over top, and lightly brown in a 325-degree oven.
Heat olive oil in a large stock pot or Dutch oven. Season venison with salt and pepper, add to the pot and brown evenly. Add butter, onions, thyme, garlic and red pepper flakes. Reduce heat to low and simmer for 10 minutes. Add broth, sherry and Worcestershire sauce. Cover and simmer for 1 hour or until venison is tender.
To serve, ladle soup into bowls, and top with blue cheese toast.