This is an oldie but a goodie. For a while Stegs was the keeper of the recipe book. Stegs, if you're out there, thanks for your fine work.
It has not been updated for a few years, but there are some good ones in here.
I would highly suggest, for any of you who think that you'd rather eat your old danner boot than a Canada goose, that you try the first recipe, "Goose on a Stick" for your next honker. I've seen it served up at several BBQ functions, and each time, kids and non-game eating people come back for 2nds, 3rds, and then the plate is gone.
The key: don't overcook it! Just barely cook the outsides and be sure the inside is rare.