I have sliced it up very thin and made Philly cheese steaks with peppers and onions and cheese. Sprinkle steak seasoning on the goose meat quick sear don't overcook.
The other way I like it is cubed up with onions and rice in a stir fry. Made a lot of goose over the years, sadly we have a one goose limit now in NY so haven't done much hunting this year.

A resident goose will have a fat rear end that it drags across the ground. Picture a farm duck waddling. Migrating geese do not have this feature.

Migrating grain fed geese/ducks have a deep yellow colored fat. Resident goose fat is typically more white in color.

The color of the meat itself is even different. Migrating goose meat is a lighter color, resident goose meat is almost the color of liver/much darker

Migrators also will have more tender meat, you will just notice this by skinning hundreds. When you go to pull the skin back on a migrator you can tear the breast meat apart if you pull too hard. You can pull the skin on a resident bird all you want and never tear the meat

The last thing is the coloration of the head. Migrating geese have very bright white portions of their head. Resident geese often have a "muddy" look to their heads

I know these are all very subjective things, but what it comes down to is "you can just tell"