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1 Rabbit (deboned)
2 - 8 oz. Cream Cheese (cut in ½" cubes)
1 jar Whole Jalapeno Peppers (cut in 1/3" to ½" lengths, depends on length of pepper)
1 lb. Seasoned Bacon (each slice cut in half)
Tony Chachere's Seasoning
Worchestershire Sauce
Take deboned meat and slice into strips about 4" long by 1½" wide and not more than 1/3" thick. Season with Tony's and Worchestershire Sauce the night before you are ready to make the droppins.
Stuff each pepper piece with a cube of cream cheese.
Wrap a piece of rabbit around pepper & cheese.
Wrap the piece of bacon around the rabbit and secure with a tooth pick.
Put on a hot grill and grill till meat is cooked. Any where from 45 minutes to an hour. Cooking time depends on the thickness of the meat.
NOTE: If you have a George Foreman Grill, try using that to grill the Rabbit Droppins. I'd love to know how it works. I don't have one yet. |
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