Heat lard and olive oil in a saucepan and fry the rabbit meat and liver until golden brown. Add the onions and season with salt. Remove the liver and set aside. Add the tomato pieces and cook in a closed pot for twenty minutes at low temperature.
In the meantime, pound the liver with peppercorns, garlic, parsley and savory in a mortar. Remove a few tablespoons of gravy from the pot, put it in the mortar form, stir with the other ingredients and pour the sauce over the rabbit meat.
Thicken a little without the lid. When all the ingredients are cooked (after about ten to fifteen minutes), bring to the table.