Goose is the red meat of the poultry world. I like it, and a rotisserie would sorta kinda work. The meat is tougher than chicken, and has a distinctive flavour and texture. Those birds do give off a LOT of fat though and that fat is much nicer than the meat imo. Spuds roasted in goose fat are another dimension of yum. If you get a chance to cook a wild goose, then the coq au vin recipie is a good one that works better than roasting. Domestic goose can be cooked using any duck recipie.