You guys have me thinking. To answer some questions; am planning to use collagen casing. Will definitely do a small batch. Want to avoid crumbly and dry so will pay special attention to that advice. Regarding the cooked meat not binding comment; one option will be to smoke/cook the geese short of fully done, and then finish with a heat boost after stuffing.
Another idea that comes to mind is to use venison, like 3.5 pounds, and add 1.5 pounds of smoked duck/goose fat instead of pork. Take a look: This is smoked duck leg. About 4 hours with pecan, just warm smoked.
I can the duck legs with wild rice in a pressure cooker; will submit a piece on that later. But before that, I trim the fat and it looks like this:
I use a maple syrup based brine, and let me say that this smoked fat is to die for!! Of course the complication is finding huge mallards this incredibly fat! So, I'm thinking as an add to venison this duck fat will be a real step up.
Really, when I smoke the geese (and my original thought was to go with a straight goose snack stik) I don't have to smoke/cook it until the IT says 'done'. I can just smoke it until I have the amount of smoke desired, then grind, add cure and spices, and finish cooking in the oven. That might help me avoid your concerns over getting too dry, crumbly, and not binding well. Update coming after Thanksgiving.