Like Yooper said ... stirring will get rid of some of it, H2S is pretty volatile.
Lower the temperature of the ferment to the lower part of the range for the yeast you are using. This may cut back on some of the H2S production (then raise it back to a more moderate temp after you get the nutrient/nitrogen in it).
Actually, if it was an important batch I would absolutely lower it to the point of stopping the ferment until I got the nutrients. (i.e. put it in the refrigerator).
If you had no chance of getting nutrients and had to take drastic action, one could use an old distiller's sugar-wash trick and add No-Salt Tomato Paste for nutrients ... make for interesting wine I suppose but a bit of an experimental gamble in terms of what it would add to the taste and aroma of the wine.
I would just keep the must chilled and ferment stopped until the nutrients arrive, then when you get the nutrients in it, warm it back up to room temp, give it a vigorous stir or shake, and the ferment should start right back up. Note too that you should take an SG reading and if your ferment is for instance, half finished, you should add approximately a half dose of nutrient (or just a bit more than a half dose) etc. And btw: the nutrient we're talking about here is DAP - aka Diammonium Phosphate... not just "energizer" which tends to have a much lower nitrogen content.
If its already gone too far you need to get the hydrogen sulfide smell out after ferment you might check out this (the post is about halfway down the page) ...