Moving away from domestic geese... one of my favorites... to Canada geese: their breast meat is very dark red/purple about like fresh venison. It makes killer jerky, you can't tell it from deer meat. Just strip it and use your favorite smoked jerky recipe. You don't have to smoke it, but it makes it better.
Not to gross anybody out, but the same is true of crow although it is tougher. Here's a tip for you if you haven't tried it: excavate the crow breast medallions with your jacknife, pound them flat with a meat mallet, I mean work at it, then roll in seasoned breadcrumbs and fry in olive oil or butter. You will not know it from venison backstrap.