In a pot, combine the venison, pork fat, liver, onion, poblano, garlic, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, 1/4 teaspoon black pepper, oregano and the water. Bring the mixture to a simmer and cook for 1 1/2 hours or until the meat is tender. Remove from the heat and drain all but 1 1/2 cups of the cooking liquid. Reserve the liquid for later.

Setup a meat grinder with a 1/4 inch die and grind the venison mixture, 1/2 cup of the green onions and 1/2 cup of the parsley.

Add the mixture to a large mixing bowl. Stir in the seasoning, rice, parsley and green onions. 1/2 cup at a time, add the remaining cooking liquid to the bowl and mix thoroughly.

Stuff the sausage into the casings making links between 3 to 6 inches in length.

Bring a large pot of salted water to a slow simmer. Add the sausages and poach for about 5 minutes or until they are plump and have firmed up. (You can also bake, grill or smoke the sausages instead of poaching)

For added flavor, you can dry the sausages off and brown them in a pan with a little oil or serve them as is.