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Hopper Poppers
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
3 whole 3 rabbits, cleaned
kosher salt and freshly ground black pepper
6 tbsp 6 Cajun seasoning, divided
1 (10 oz) bottle 1 beer
1 cup 1 buttermilk
2 tbsp 2 hot sauce
2 lbs 2 thinly sliced applewood smoked bacon
2 dozen 2 jalapeño peppers
1 lb 1 brie cheese, rind removed
4 4 eggs
2 cups 2 buttermilk
4 cups 4 all-purpose flour
1 gallon 1 canola oil
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.
Notes
- For presentation purposes, consider using both green and red jalapeños since the flavor and spice levels are identical. Frying temperature is very important with this recipe so that you can ensure the rabbit and bacon are both cooked without burning the exterior crust, therefore you should use a thermometer to maintain a consistent 350°F heat.
Inspired by Acadiana Table
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