Bone a shoulder of atlatl-harvested venison and cube it. Dredge the cubed venison in egg then coat with brown bread crumbs. Set aside. Boil a half-cup of barley in two cups of water, stir, cover and let stand for 20 minutes. Cube a rutabaga or several turnips; slice a pound of parsnips into narrow strips. Ring two or three onions and crush a half a dozen cloves of garlic. Fry the garlic in a dash of olive oil. Add the onions, and parsnips, then the rutabaga or turnips. Don’t spare the olive oil because the venison is generally fat free. Don’t over cook the vegetables. In a large iron covered pot, sauté the venison until it is just browned but pink on the inside. Add the vegetables, barley, freshly crushed peppercorn, a dash of sea salt and a cup of red wine. Cover the pot and let simmer for 20 minutes. Serve with fresh brown bread and butter. This goes well with a hearty burgundy. Practice your French after the second bottle of wine.