black cattle, together with other species of farm animals where they attempt to demonstrate the relationship between a country house, its service courtyard and the home farm and where visitors can see activities from a full year's farming calendar Many local farms are family run, such as Golwg y Môr, and regularly supply local restaurants and shops, with cattle grazing on the coastal grass which produces tender and well flavoured meat. Goat Goat also remained a staple in Wales for much longer than in England. This is because goats were more suitable to the rugged Welsh terrain. Goat hams were often known in Wales as 'hung venison'. Although no longer popular, the antiquarian Thomas Pennant writes that in Wales 'hung venison' was a source of cheap and plentiful food during the winter months. Game In Ceredigion, the estates that once formed part of notable Welsh country houses, such as the Trawsgoed Estate, near Aberystwyth, now offer wild shooting for a variety of game (hunting). The Trawsgoed Estate covers over 5,000 acres of marshes and wetland around Tregaron Bog (Cors Caron). Here game includes pheasant, snipe, mallard, Eurasian teal, wigeon and hares. The Monachty Shoot is a long established shoot on a 1500-acre estate near Aberaeron which includes pheasant and duck. Cefngwyn Hall, south of Aberystwyth offers semi-wild duck shooting with 25 pools in 400 acres Pheasant is commercially reared and then released into the wild where it spends one or two seasons feeding on grain, berries, worms, grubs and roots. This diet can lead to the flesh acquiring a deep mellow flavour which is improved if it is hung for several days in a cool, airy place. Pressdee recommends eating pheasant with a very rich old Burgundy wine or Rhone wine and believes that the flavour of a semi-wild bird is better than the flavour of one reared and fed on commercial feed. In Wales several venison farms have free-range deer and cull their animals when young and tender. Venison can be treated like beef, lamb or pork and many recipes include venison which has a rich flavour. Rabbits are plentiful in Wales, especially along undisturbed open land and along the shoreline. The meat is tender and delicate and can be used in a variety of ways, including casseroles. Poultry Most rural families traditionally kept geese or ducks. Geese would feed on the fields after the harvest had been gathered