Place the minced venison and pork, thyme and a little salt and pepper in a bowl and mix until well combined. Shape into 12 small balls about 3 cm (1¼ inches) in diameter.
Heat 2 tablespoons of the oil in a large heavy-based frying pan and fry the meatballs, half at a time, for 8–10 minutes until browned on all sides, lifting out with a slotted spoon on to a plate.
Add the remaining oil to the pan with the onion and carrots. Cook gently for 6–8 minutes until the vegetables have softened. Sprinkle in the flour and cook, stirring, for 1 minute. Remove from the heat and blend in the stock and wine. Stir in the tomato paste and bay leaves.
Bring to the boil, stirring, then reduce the heat to its lowest setting, cover with a lid or foil and cook gently for 10 minutes. Add the potatoes and meatballs to the pan, re-cover and cook for a further 50 minutes until the potatoes and meatballs are cooked through and tender. Check the seasoning and serve.