Rub the cavity and the outside of the goose generously with salt and cayenne. Dust lightly with the flour. In a large, black iron pot, or large roasting pan, cook the bacon until just crisp. Remove, drain on paper towels, and set aside. Over medium heat, brown the goose in the bacon drippings, turning it until evenly browned. After the browning process, turn the goose breast side down in the center of the pot. Arrange the onions, bell peppers, and garlic around it. Add the dry sherry and water or broth. Cover the pot and cook over medium heat for one hour. Transfer the pot to a preheated 350-degree oven and continue roasting, basting occasionally with the pan juices, until very tender, about two hours. Add the mushrooms and parsley, and bake for 15 minutes longer. Remove from the oven and let rest for about 15 minutes before carving. Serve the gravy with wild rice.
Makes about 6 servings