Wow, now I'm convinced about putting egg into pie crusts! And adding the sugar really does make it almost like a sugar cookie or shortbread. I doubled the recipe, using a whole jumbo egg. I kept half in the fridge for a week and had another great pie crust. I used the crust to make a blueberry "galette" from a recipe in the Detroit News. Brush the top with another beaten egg, sprinkle with sugar before baking. Yum! Thanks for the recipe!

Reviewed On: Sep. 2, 2009

My son shot a rabbit in our back yard, skinned and cleaned it. The least I could do was cook it! This recipe has a wonderful aroma, delicious! I only subbed balsamic vinegar for the lemon juice. But the dang rabbit never became tender, after 2 hours of moist cooking. Great recipe, though. Thanks!

Reviewed On: Sep. 2, 2009

Thank you for the great recipe, even though I changed it quite a bit! That's partly what's so great about this website -- I'm learning to use other peoples' experience and trust my instincts too. I didn't even measure, used no beer, squeezed half a lemon, threw in some white wine Worcestershire, a bit of flavored vinegar, oil, cumin, brown sugar, and of course cayenne, black pepper and sea salt. Next time I'll use the beer too. Used the ziplock bag and mostly frozen breast tenders -- so easy! It made such great fajitas! Thank you!

Reviewed On: Jan. 8, 2009