From Better Homes and Gardens

A flavorful tapenade tucked under the skin makes these roasted game hens really scrumptious! Try this elegant recipe for a dinner party.

Citrus Tapenade Game Hens

From Better Homes and Gardens

Need to feed a crowd? Use kitchen shears to snip these easy grilled game hens in half before serving. Half a hen is still a satisfying portion.

Game Hens

From Better Homes and Gardens

Roasted Cornish game hens always impress guests. Quick-cooking couscous and dried cranberries make an easy but tantalizing stuffing.

Game Hens with Cranberry Couscous

From Better Homes and Gardens

Brining is a must-have technique for your grilling bag of tricks. Try it out with tender, juicy game hens and you can't go wrong.

Maple-Cranberry Game Hens

From Better Homes and Gardens

Bottled barbecue sauce simmered with chopped rhubarb makes for a spectacular glaze for roasted Cornish game hens.

Game Hens with Rhubarb Barbecue Glaze

From Better Homes and Gardens

Roast the savory dried fruit, onion-flavored croutons, and green onion stuffing in the Cornish hen or on the side. Serve the main dish recipe with cranberry sauce for a traditional flavor combination.

Roast Cornish Hen with Savory Fruit Stuffing

From Fine Cooking Magazine

Roasted Apricot-Ginger Glazed Game Hens

From Better Homes and Gardens

The mushroom and wine sauce adds a sophisticated touch of class to this poultry recipe.

Pheasant Marsala

From Fine Cooking Magazine

If you can't find dried apples for the stuffing, dried plums or cherries are good substitutes.

Glazed Roasted Cornish Game Hens with Couscous Stuffing

From Taste of the South

Rhena's Roast Duck

From Better Homes and Gardens

A combination of brown rice and wild rice makes for a nutty tasting stuffing. Or, grill the stuffing packet alongside chicken breasts, pork chops, or salmon steaks.

Cornish Hens with Basil-Wild Rice Stuffing

From Food & Wine

Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that's salty, sweet, crispy, and juicy all at the same time. Count Paolo Marzotto, an active sportsman, loves this dish with the partridges he hunts; squab is a delicious alternative.

Roast Squab with Bacon and Grapes

From Food & Wine

The FourCoursemen's house-made guanciale (cured pork jowl) is fabulous with these tender hens, but the best part of the dish may be the pan juices, flavored with celery root and plums.

Cornish Hens with Plum-and-Leek Stuffing and Celery Root

From Food & Wine

Chris Cosentino spices his bison strip loin with juniper, since juniper berries often grow where bison graze; the bison can also be replaced with a beef strip loin. For putting a good crust on a juicy steak, Cosentino says, "A hot stone is awesome!" Sometimes known as cooking a la plancha, the method requires heating a smooth stone or cast-iron griddle over hot coals, creating a surface ideal for searing, no oil required. Pizza stones work well here.

Seared Bison Strip Loin with Juniper and Fennel

From Better Homes and Gardens

Leave the peel on the potatoes and carrots for a little extra fiber and a little less work in this poultry and roasted vegetable main dish. Try it if you are on a diabetic diet.

Cornish Game Hen with Roasted Root Vegetables

From Tyler Florence

Citrus-Glazed Quail with Roasted Peaches, Polenta, and Bitter Greens

From Better Homes and Gardens

To keep this a low-fat, low-calorie recipe, limit servings to half a hen. Your guests will be satisfied with the portion size, even if they're tempted by the elegant presentation.

Orange-Roasted Cornish Game Hens

From Food & Wine

Tom Colicchio learned to cook using Jacques Pepin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hotel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said 'I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio (an F&W Best New Chef 1991) perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata, and olives.

Rabbit Ragout with Soppressata and Pappardelle

From Food & Wine

Quail seems intimidating to cook, but it's actually quite easy and fast.

Grilled Quail with Spinach-Pomegranate Salad

From Food & Wine

Served in the rustic northern-Thai style with the aromatics left in, this spicy, gingery stew makes a fantastic main course or starter. It's also believed to boost energy. For an even healthier version, remove the skin from the Cornish hens before searing.

Cornish Hen Stew with Lemongrass and Chiles

From Midwest Living

Bison meat is redder than its beef counterpart, with a flavor similar to lean beef. We put it in a rich marinade, then cooked it on the grill for this recipe.

Bacon-Wrapped Bison Ribeyes

From Food & Wine

"This is the dish that sums up the whole collaboration between Chris and me," says Andrew Mariani of Sonoma's Scribe Winery. His friend Chris Kronner, chef at Bar Tartine in San Francisco, sautes guinea hens in bacon fat, then roasts them in Scribe's wood-burning oven; he serves them with vegetables braised in whatever Scribe red wine is on hand.

Roasted Guinea Hens with Braised Vegetables

From Midwest Living

Mushroom, squash, and artichokes fill these mini main-dish casseroles.

Oven-Baked Pheasant Stew with Pastry

From EatingWell

Lots of Indian spices flavor these stuffed eggplants. They can be a complete meal, but if you are feeling extra energetic, make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice, yogurt salad and some Indian breads. As a side dish, plan on one-quarter of an eggplant per person.

Indian-Spiced Stuffed Eggplant

From Better Homes and Gardens

You can also make this main dish salad with grilled Cornish game hens.

Grilled Quail Salad