Any good ideas?

[youngbushcrafter]

Im doing a one off backwoods cooking course in the northish of scotland and for meat so far have Rabbit and Fish, ANY good ideas welcome! (was deep in thought about it so i thought id ask the experts)
Thanks!
Harry

 

[youngbushcrafter]

also have thought of bannock too

 

[Chasing Rainbows]

If you're near the sea I think it's still a good time for shellfish and seaweed. Maybe some dried fruits with the rabbit. Nuts roasted in the fire are a favourite winter treat too (or would go nicely chopped in the bannock).

 

[carabao]

Stuff the rabbits stomach with soaked barley, finely chopped carrot, onion and celery (garlic if you wish), sew the belly up rub oil all over it season with salt and pepper, wrap in a foil blanket and slow roast on embers turning often for about 30 40 minutes (if embers are scorchio place to the side of of the fire), remove leave to rest and enjoy, if you wish soak the barley with a dram of whiskey

 

[winst0nsmith]

Rabbit baked in mustard powder/seasoned flour is lush.

Most fish cook well when seasoned, stuffed with a slice of lemmon, a knob of butter and herbs of thy choice; wrap in foil and cook in the ashes.

Hope you enjoy your grub

 

[Elines]

Im doing a one off backwoods cooking course in the northish of scotland and for meat so far have Rabbit and Fish, ANY good ideas welcome! (was deep in thought about it so i thought id ask the experts)
Thanks!
Harry

Not sure what kind of 'good ideas' you are looking for:

?recipes
?type of stuff to cook

I don't have vast experience in this topic but I would have thought that if you are going on a cooking course then the people running it would provide the dead animals/fish and be teaching you how to skin/fillet/prepare it for the pot

Re type of stuff I'd say grey/black squirrel is a must - as I understand it, because it is vermin, there are fewer restrictions on catching it - eg re methods or timing. Also I believe it is illegal to release a live grey squrrel back into the wild.