Hail Caesar Venison Steak

Ready to thaw some venison and fire up the grill? Pour yourself a Caesar, prepare a Clamato marinade and pay homage to Canada!

Did you know? The Caesar cocktail was invented in Calgary, Alberta in 1969 by restaurateur Walter Chell. Now it’s estimated over 350 million Caesars are consumed annually! Most recipes add lemon juice, Worcestershire, celery salt, and even Tabasco.

To spin the cocktail as a marinade, we left out the vodka. Adding olive oil adheres the flavours to the meat and allows for a nice sear on your grill.


  • 2 lbs venison steak
  • 1 cup Clamato juice
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • ½ tsp seasoning salt
  • ½ tsp celery seed
  • ½ tsp black pepper


  1. Mix Clamato juice, oil, lemon juice, Worcestershire sauce, seasoning salt, celery seed, and black pepper in a sealable container or zip-top bag.
  2. Place thawed steaks in the marinade mixture and refrigerate for four hours.
  3. Preheat the barbecue grill to 400°F and evenly space the steaks on the grate. After three to four minutes, turn steaks and grill for another three to four minutes. Remove steaks and serve hot.

*For a twist on the recipe, cook extra steak, slice thin, and weave onto a skewer. Use the meat skewer as a stir stick in your next Caesar. Several restaurants and bars offer a Meatsaer, which is usually a pepperoni or jerky stick added to the Canadian drink.