I love goose just about any way that it's cooked but perhaps the easiest recipe I know is to cut the breast meat off the bone and throw it whole or cut up into a slow cooker with a can of tomato juice, some cut up tomatoes, some onion, a can of beer (cheaper the better) and some garlic. Put it on in the morning and have it for dinner. Pepper and salt to taste. You can cut the meat with a butter knife.
But I also like them on the grill cooked med rare to medium. And if you shoot a bunch you really must pluck a couple of them and roast them. Some pretty good recipes on line for that.
And what ever you do, absolutely do NOT eat all of it in the first setting because taking it cold out of the refrigerator and thin slicing it with a little cheese on a cracker with a sip or 3 of Petite Sirah is pure heaven...now I miss hunting camp...again!
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