I definitely agree with volshooter. Canada geese are strong in flavor, not unlike liver in strength, somewhat slightly akin to in taste though uniquely different. In my opinion the best way to reduce that strong flavor is to remove as much blood prior to final preparation as possible.
When making jerky I use the sliced whole muscle method with
http://www.himtnjerky.com/ goose blend adding 1 tsp cajun pepper(divided) per 4 lbs. To best enable the removal of as much blood as possible I slice the breast with an electric knife"across the grain" 1/4" to 3/8" then put it all in a sink of cold water, lightly pressing and stirring it around, drain the sink and repeat 3 or 4 times. Then I press as much water out by hand as possible prior to using the jerky seasoning mix per directions. This will back the strong goose flavor down tremendously.
I have also had good luck doing the same rinsing method as above with 3/4" cross cut breast steaks. Place them over a bed of glowing charcoal with hickory chunks and put the Weber grill cover on it to keep the flames of the hickory wood chunks out, all vents wide open, searing both sides to medium done. Put your favorite sauce or seasoning on it, remove. Don't need to cook well done unless you prefer it. Goose is a red muscle meat and can be prepared like beef not graveyard dead like a chicken.
