Geez, thanks for the warning! I might have overflowed my roasting pan, with disastrous results.
Interesting about the wild geese. AFAIK liver tastes the way it does mostly because it retains blood. Adding blood to stew, as in Filipino dinuguan,, produces a liverish flavor.
When I got married while I was in the air force my wife and I tried to cook a goose for our first thanksgiving since it was just the two of us. We did in fact overflow the roasting pan and the goose was about half the size when it was cooked (although my memory might be tainted since it was quite the disaster).
I have never bought a store bought goose or duck since. I hunted ducks and geese for years. I can eat some ducks like mallards and teal but any of the fish feeders like mergansers or spoonbills I give away. Much too gamy for my tastes. After the first year I gave away all my geese as well.