I’m not a sucker for Valentine’s Day, in a mushy shower-me-with-gifts-and-Hallmark-y-sentiment kind of way. However, I do use it as an excuse to eat a damn good meal on February 14, whether it’s at home or at an amazing restaurant. It doesn’t need to be fancy or over-the-top expensive, just indulgent or adventurous in some way. For those of you who haven’t yet figured out what you’ll be doing—or, more specifically, eating—tomorrow night, we reached out to some of our favorite chefs to find out what’s on their ultimate Southern-inspired Valentine’s Day menu. When you’re done drooling, tell us what’s on yours.

Confession: I tolerate venison. But, if I’m being honest, I’m more intimidated than delighted to have a freezer full of it at the end of deer season. In past years, I’ve had no problem plowing through the ground meat via chili, burgers, and meat sauce. It’s the other cuts that I haven’t quite mastered. However, a couple of weeks ago, we made this Matt and Ted Lee recipe for what are essentially venison fajitas. Now I wish we had even more meat