Saddle of Rabbit with Bacon, Mustard Greens, and Creamed Corn

Though it might sound trite, rabbit really does taste like chicken, albeit a cousin. In France, it’s ubiquitous; you can find the meat sold in grocery stores there. When I studied abroad, my fellow culinary students and I would cook rabbit in mustard sauce in our tiny chambres de bonne (the Parisian equivalent of a studio, the term is French for “maid’s rooms”); all we needed was a hot plate and a pot for this simple, delectable braise.

I’ve always thought that people who are