I live in Bronco country, so I’ll probably be rooting for Peyton Manning in the Super Bowl. Truthfully, though, I don’t really care who wins. I’m just happy for an excuse to have a party, and eat all of the great grub that goes along with it. My Super Bowl snack menu is still in the planning stages, but so far all of these recipe have made the short list.

Smoked Bloody Mary: Before the big game even begins, you’ll need to jumpstart the day. Do that with this smoky take on the morning classic from Meathead over at Amazing Ribs.

Totchos: Nachos made out of tater tots is a thing. Turn this one wild with some venison burger, elk chorizo or grilled duck breasts.

Smoked Pheasant Cheese Ball: This recipe is now a party standard at my place. The smoked pheasant plays with the pecans, and the cheese smooths everything out. It takes a little while to make, but disappears quickly.

Frog Leg Cocktail: My good friend Scott Leysath over at the Sporting Chef knows a thing or two about putting out a wild-game heavy party spread. This particular recipe hops up the party-standard shrimp cocktail by subbing in frog legs instead.

Duck Spring Rolls: This one is always a crowd-pleaser. The recipe follows.

For the marinade
¼ cup soy sauce
2 Tbsp. sesame or canola oil
2 Tbsp. honey
2 tsp. fresh ginger, finely chopped
3 cloves minced garlic

For the filling
4 duck breasts, skinned and cut in ¼-inch-thick slices
2 cups cabbage, shredded
1 carrot, diced
2 green onions, chopped
1 can water chestnuts, drained and diced
2 tbs. canola oil

Egg roll or wonton wrappers
1 egg, beaten with a little cold water added

1. Whisk the marinade ingredients together, reserving 2 Tbsp. for the spring-roll stuffing. Add the sliced duck and marinate for 30 minutes. Remove the duck from marinade and pat dry.
2. Heat 2 Tbsp. of canola oil over med-high heat until just smoking. Add the duck and stir-fry quickly, until meat is just cooked, yet still pink—no more than about 2 minutes. Remove and let cool.
3. Chop the duck meat and mix with the vegetables. Stir the reserved marinade into the meat-and-vegetables mix. Spoon about 2 Tbsp. of stuffing mix onto an egg roll wrapper and roll tightly. Brush the inside edge of the wrapper with egg wash and press to form a good seal.
4. The finished rolls can be pan fried in a little oil, deep fried, or baked in a 400-degree oven for about 10 minutes. Serve with your favorite dipping sauce.