Here's a few. I made the Italian one years ago. I got the recipe out of Jeff Smith's Italian cookbook. It's great.
Game Hens Stuffed with Sausage, Fennel, and Mushrooms
Serves 4 - 6
For the stuffing:
½# mild Italian sausage
2 T olive oil
2 T minced garlic
1 c peeled and chopped yellow onion
2 ½ c julienned fresh fennel bulb
¼# mushrooms, sliced
2 T chopped parsley
¾ c bread crumbs
½ c chicken stock
2 eggs, beaten
Salt and pepper to taste
Paprika, to taste
Four 1 ¾# game hens
Brown the sausage until crumbly. Drain and discard the fat. Combine the sausage with the rest of the stuffing ingredients.
Rub the hens with crushed garlic, oil, salt, pepper, and paprika, and stuff. Roast at 350°F in the center of the oven for 1 hour 15 minutes max! Allow to stand 5 minutes. Split the birds in half and serve.
Rosemary-Lemon Cornish Hens with Roasted Potatoes
Yields: 2 servings
2 t crushed dried rosemary
½ t salt, in all
¼ t black pepper, in all
two 1 ¼ # Cornish hens
½ lemon, halved, in all
Cooking spray
2 c cubed Yukon gold or red potato
2 t olive oil
You can easily vary this recipe by using thyme in place of rosemary or sprinkling ground red pepper and garlic powder over the potatoes. Preheat oven to 375°F. Combine crushed dried rosemary, ¼ t salt, and 1/8 t pepper. Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen
at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray. Toss potato with oil; sprinkle with remaining salt
and pepper. Arrange the potato around hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Remove twine. Bake at 375°F for 1 hour or until thermometer registers 180°.
Roasted Game Hens with 40 Cloves Of Garlic
Yield: 4 Servings
two 1 ½# Cornish game hens
6 T softened butter
8 fresh sage leaves
2 t grated lemon zest
40 cloves garlic
½ c white wine
1 c chicken stock
2 T arrowroot
2 T water
Preheat oven to 400°F. In a pot of boiling water blanch garlic cloves for 30 seconds. Remove to ice bath to stop cooking. Remove skins. In a small bowl, combine softened butter, lemon zest, salt and pepper. Loosen the skin of the hens by slipping your fingers between the meat and skin of the breast and legs. Rub the butter mixture under the skin of each hen. Place a fresh sage leaf under the skin on each breast half and at each leg.
Place hens, head to toe, in roasting pan. Place garlic cloves inside the cavities and surrounding each hen. Roast hens for 25 - 30 minutes at 400°F until juices run clear when thigh is pierced.
Remove hens and garlic from roasting pan to platter. Pour off fat and juices into fat separator. Place roasting pan over heat. Pour in the white wine to deglaze. Reduce until almost evaporated, scraping up the brown bits from the bottom of pan. When reduced, add the chicken stock and any juices that have settled in the fat separator and from the platter. Mix together the arrowroot and water. Add to sauce and bring to a
boil to achieve full thickening power.
Cut hens in half down breast bone and back bone. Serve half a hen per guest. Serve pan sauce on side.
Another one I haven't done in years, is to butterfly a game hen down the back. Remove the backbone and save for stock. Place the bird(s) in a large bowl and marinate with a good bit of olive oil, crushed fresh garlic, salt, pepper, and fresh rosemary. Marinate for an hour or so and then place on a charcoal grill. Cook until done (not sure how long this will be).
..... no offense Bucky......no deep frying this one 
