Red Wine Venison Stew

Name: Red Wine Venison Stew
Ingredients: 1/4 cup all-purpose flour; 1 tablespoon kosher salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 1 (4-pound) boneless venison or chuck roast, trimmed and cut into 2-inch cubes; 7 to 8 tablespoons bacon drippings (from about 1 pound thick-cut bacon, cooked) or vegetable oil, divided; 8 thyme sprigs; 4 whole cloves, crushed; 8 juniper berries, crushed; 3 bay leaves; 3 (2-inch) lemon peel strips plus 3 tablespoons fresh lemon juice (from 2 lemons), divided; 3 medium-size yellow onions, large diced (about 5 cups); 4 medium carrots, peeled and large diced (about 1 1/2 cups); 10 ounces sliced fresh cremini mushrooms (about 3 1/2 cups); 4 large garlic cloves, chopped; 1 (28-ounce) can whole peeled plum tomatoes, crushed; 4 cups beef bone broth (such as Brodo); 1 1/2 cups full-bodied, robust red wine (such as Cabernet Sauvignon or Syrah); Cooked egg noodles; Chopped fresh flat-leaf parsley and sour cream, for serving