I have never eaten snow goose but suspect that wild pheasant offers similar challenges. Here is a recipe I use to make Green Chili Pheasant Soup that would probably turn out well with a snow goose instead of a pheasant.

1/2 white onion, diced
carrots, crosscut - one handful
celery, crosscut - one handful
1 pheasant
1 tbsp tomato paste
1 box of chicken broth
1 can Rotel
1 small can of green chilis
1/2 can of white beans
1/2 can of corn (if desired)

I use a pressure cooker to make this but you can just cook it in a regular pot, though I don't know how long you will have to cook it. Cut the breasts off the pheasant, and remove the thighs. Cut the meat into 1/2 inch (bitesize) pieces. Sometimes, I will keep a few strips of the breast separate, coat them in Italian breadcrumbs, and fry them alone (great for kids). Put a bit of oil and a little butter in the pressure cooker and brown the onions. Then put the meat into the pot to sear it. Add carrots, celery, chicken broth, Rotel, green chilis, white beans. (and corn). Bring pressure cooker to pressure and cook for 5 minutes. Remove from heat and let the pressure cooker cool for a natural release. You can serve it with tortilla strips and sprinkle it with cheese if you want. Some may want to thicken the soup with a bit of flour, but I like it with clear broth. I'd guess that stovetop in a soup pan, you'd just cook it until the carrots were tender.

Later, I normally score the drumsticks and put the remaining carcass into the pressure cooker to boil it down and capture the broth for future use.

Good luck!