We do Goobasa - basically we use the Hi Mountain polish sausage kit and then smoke it. It doesn't last long. Corned goose and cabbage is also delicious. Another favorit is very, very goose teriyaki - basically slice thin and marinate in your favorite teriyaki sauce - two days is best and grill - don't over cook.
J Brown that is funny as hell!
oak plank goose(this recipe is not for use with white front/speckle belly geese) is one of my favorites!
kill, pick and process two large geese
find one rough sawn oak plank 1" x 12", 18"s long
marinate the geese in a large pan overnight with one bottle of dales steak seasoning, one quart butter milk, one cup of italian dressing and a glass of port wine
soak the oak plank in a shallow pan of water overnight to reduce combustibility and enhance the oakey smoked flavor
two hours prior to dining remove geese from marinade and place oak plank on baking sheet with small sides. this is critical as the baking sheet will retain the cooking stock.
quarter two large vidalia onions, two oranges and two green peppers
place geese on plank, stuff cavities with onion, peppers and oranges and tie geese to plank with baker's twine
pre-heat oven or big green egg to 450 degrees
after stuffing and tying the geese rub the exterior generously with very course ground black pepper and fresh rosemary
place on middle over rack and bake 30 minutes or until temperature of 130 degrees internal is reached
remove baked geese from oven and set aside to "rest" for 15 minutes
clip bakers twine to free geese from plank
lift plank from baking sheet containing cooking stock and open lower cabinet
slide both geese into garbage can
eat oak plank
drizzle cooking stock on dry dog food for skinny dogs