Check out Chowhound for these and other ideas and discussion on this topic:
“Wild goose is the only wild game that comes with plenty of fat already on it so don’t add any extra. I generally stuff the cavity with quartered apples, oranges and onions to smooth out the gamey flavor (though the non-migratory geese talked about in the other posts are milder). A clove of garlic and a stalk of celery wouldn’t hurt and adding some wine to the pan is good too. Wild rice is the perfect starch for goose or duck.”
“A better method is to de-breast the birds. Marinate the cubed breast meat in red wine and herbs for two days, then use the meat in a beef bourguignon or coq au vin recipe. I’ve had fabulous success with this.
Another good method is to smoke the whole breast, or even just grill them slowly over indirect heat. Let them cool to room temp and slice as thinly as possible. Serve on a buffet or as a starter with your favorite brand of Hunt/Game Sauce.”