Humans also eat rowan berries, especially in jams and jellies (raw berries will cause indigestion, so don't let the lovely colour tempt you to try them uncooked).
The slightly bitter flavour makes rowan preserves an excellent match with strong cheeses and game, such as wild goose and reindeer, and it's also good with lamb.
If I can get enough rowan berries from a non-polluted source I plan to try making this jelly:
2 litres rowan berries with stalks
500 gr apples with skins (Jonagold is recommended as being flavourful and rich in pectin)
750 ml water
900 ml sugar for every 1 litre of juice
Pick the berries and freeze them overnight. This removes the worst of the bitter flavour of the berries.