First off, the hunt is tomorrow morning.
Second off, here are some ways I cook Canada Goose.
I pluck the bird, I do NOT skin it whatsoever unless I am cooking just the breast meat. I poke holes all over the skin to let fat drip out during cooking. I cook it for 30 minutes per 1 kg. I do some math here. Here is a real experience. I took a goose that was 6.2 pounds empty weight. According to the math I did, converting from Celsius to Fahrenheit and kg to lb, I cooked a 6.2 pound goose at 355 degrees Fahrenheit for 1 hour, 46 minutes, and 5.12 seconds.
When I did the math, (Which I like to do,) It came out as the BEST roasted whole goose I ever had.
Another way to cook them is to make goose burgers out of the breast meat. I actually just made some today. Here is the recipe I use.
https://sportingchef.com/goose-burger/
I have other recipes, but maybe I will take your advice and start a thread for goose recipes.
Jared