Directions

• Wash the rabbits and dry with paper towels. Cut them into quarters and season generously with salt, pepper, and Cajun seasoning. Place in a shallow pan and pour in beer, buttermilk and hot sauce. Mix well, cover and place in the refrigerator for 2 to 4 hours.
• Cut the bacon strips in half and set aside for use later.
• Slice the jalapeño peppers in half lengthwise to expose the cavity. Remove the ribs and seeds. Set aside for use later.
• Cut the Brie cheese into 1-inch slices or just enough to fill the inside of the jalapeños. Set aside for use later.
• Remove the rabbit from the pan and drain the liquid. Place rabbit on paper towels and dry thoroughly. Cut off 1-inch filets of rabbit meat from the bone. Continue until you have approximately 48 slices of meat. Dry the meat thoroughly and place it on a platter. Reserve any remaining rabbit for another use.
• Fill the cavity of a sliced jalapeño with a portion of cheese and place a slice of rabbit meat on top. Wrap with just enough bacon to wind around the jalapeño once and insert a toothpick to hold the ends of the bacon together.
• Repeat until all of the poppers are prepped. Cover and keep at room temperature.
• For the wet batter, crack eggs into a bowl. Add the buttermilk, Cajun seasoning and hot sauce.
• For the dry batter, add the flour and Cajun seasoning.
• In a large pot, add enough oil to cover the poppers when frying, approximately 4 inches. Turn the burner to medium-high and heat the oil to 350°F.
• Add the poppers to the egg mixture and coat. Move them to the dry mix and coat. Shake off any excess flour. Add them one at a time to the hot oil being careful not to crowd the pot and to maintain 350°F temperature. As they begin to turn golden brown on all sides, remove from oil and place them to a rack-lined pan. Repeat until all the poppers are finished and serve immediately while they are hot. Serve with your favorite dipping sauce if you’d like.