Red Wine Venison Stew – He Wines She Dines

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