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Catholic Recipe: Stuffed Pigeons


  • 4 plump pigeons
  • 1-1/4 cup bread crumbs
  • 1/2 teaspoon marjoram
  • 1 chopped onion
  • 1/2 cup hot water
  • 1 sliced lemon
  • 6 Tablespoons butter
  • 4 slices bacon
  • Salt and pepper to taste
  • Details

  • Serves: 4
  • Prep Time: 1 hour, 15 minutes
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin:

Traditionally roast pigeon or partridge was served on Ascension Day. The live pigeons symbolized Christ going up to heaven, on Ascension Day.


Clean pigeons thoroughly and wash. Cut off wing tips. Brush with butter, sprinkle with salt and pepper to taste.

Mix all ingredients except bacon; blend thoroughly. Stuff pigeons and skewer. Wrap slice of bacon around each. Roast in medium oven about 20 minutes until brown and tender. Baste occasionally. Add 1/2 cup of hot water. Roast 10 minutes more. Serve hot with lemon slices. Serves 4.

Recipe Source: Family Customs: Easter to Pentecost by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1956
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