With the Canada Goose(s) we breasted them out, then in a covered metal pan I smothered them with onions, cream-of-whatever soup, some water and sliced mushrooms. It helps if the meat is either sitting on a bed of carrots or taters, or you ball up some tinfoil to keep it off the bottom of the pot. You’re pretty much ‘braising’ the meat.
‘Low and Slow’ cooking is the key for wild game of any kind. There’s no fat marbled in the meat, so drying out can happen easily.
I cook bear roasts like that, and venison & elk roasts, too. Works well in the Crock Pot if you remember to start it early in the day and keep the temp on low just until it hits 165 degrees.
Diana; if you ever had Peking Duck they coat it with honey or malt extract and 5 spice powder and leave it in a cool spot for a few hours to dry and set up before they cook it. I suspect this seals it and keeps it moister than if they just roasted it.
I have a slow cookier. I also use Sous vide which is a good way to keep meat moist if you do not mind cooking in plastic. Never tried bear or raccoon, but it is a good way to make prime rib, ribs, and brisket. (You finish them on the grill or in the oven.)