I haven't had rabbit in over 30 years. Clean them, skin them discarding head and feet, cut them into pieces like you would a chicken . We typically hunted rabbit with a 22 rifle, the shotgun left small pellets you had to dig out. We alway soaked rabbit pieces overnight in a brine, dried off the pieces and breaded them just like you would fried chicken. Fry exactly like you would fried chicken. They were a little salty because of the brine used in preparation.
“I am for doing good to the poor, but...I think the best way of doing good to the poor, is not making them easy in poverty, but leading or driving them out of it. I observed...that the more public provisions were made for the poor, the less they provided for themselves, and of course became poorer. And, on the contrary, the less was done for them, the more they did for themselves, and became richer.”
― Benjamin Franklin
I've eaten alot of gator cooked just about every way they cook it around here (never stuffed in a pepper, but that sounds good) and it's never tasted like lobster. Pappadeaux must be bio-engineering crawgators. But crawfish boiled lobster is something you should try. Use whatever your favorite crawfish boil is (i use swampfire and add a few drops of pure lemon extract) and after you kill the burner remove the lobster with tongs, inject both claws and the tail full of boil with your cajun injector (or an old syringe for you northern types), then put back in to soak. C'est si bon.
You might be able to use my recipe for shad:
1) Nail the fish to a nice cedar shingle that has been soaked in water ovenight.
2) Prop the fish/shingle up near a nice smoky fire until the fish is done.
3) Remove the fish from the shingle and feed the fish to your dog; you eat the shingle.
As far as brining goes. We usually do that with squirrel to get the blood out of the meat. If you clean the rabbit good you shouldn't have to but it can make it extra tasty. Just rinse it with fresh water after the brine to make it taste less salty.