Congrats on the goose! I’ve always wanted to get one with the bow. Your dog looks like mine when he was younger. He was a tenacious squirrel hunter.
A couple of things you could try that might improve the flavor of waterfowl are 1) soak the breast meat in a pan of water with a little salt in the fridge to draw out the blood. Change the water a couple of times as needed. 2) Waterfowl is much better if you can age the meat. When I could get weather cool enough to hang my ducks overnight or even over 2 days the flavor and tenderness was greatly improved. Leave the skin and feathers on but do remove the entrails and dry out the body cavity with a clean cloth then hang them in a cool place heads up so they can continue to drain. Put down some paper to catch the drips. Temp should be above freezing but no higher than 45 degrees and do keep a check on them. I’ve not hung any more than 2 days.
Duncan