Butterfly (or, better, spatchcock), brine, season, cook under a brick. Game hen breasts dry easily. I find brining to be the solution. Game hens work well on the roti, and in a Romertopf.
Normal brine = 1 cup Diamond or 3/4 cup Morton kosher or 1/2 cup table salt, 1/2 cup sugar, 1/2 cup vinegar, and 7 cups water. If you prefer (I do) you may replace the vinegar and vinegar with 2 cups lemon or limeade and reduce the amount of water accordingly. Or you may replace anything with anything else. The idea is to keep roughly the same balance of salt, sour and sweet. BTW, a brine should not taste good on its own. A whole game hen needs between 2 and 8 hours in the brine. Pieces, between 1/2 an hour and 3 hours.
The last pair of game hens I cooked I cooked in the normal French manner for roasting most poultry -- that is, I stuffed the space between the breast and skin with butter, stuffed the cavity loosely with a 1/4 lemon, a little onion, and a piece of fresh rosemary, trussed the legs, thighs and wings, oiled and seasoned the birds, then roasted them in a hot (425F) oven. During the roasting, I rotated the birds so they cooked on all four sides. Last side up -- the breast.
I made a bread dressing and cooked it outside of the birds, while the birds brined. Last week I used a mix of leftover whole wheat and French bread, mixed with onions, herbs, mushrooms and pumpking seeds. The dressing was bound with stock and eggs -- roughly half and half.
As good as your getting, and with your natural talent -- you'll be doing these sorts of things without following a recipe very soon. The point is not to cook without a recipe per se, but to use what's in your pantry and what strikes you in the market. You definitely have the feel.