GO WILD!!! | Status Fitness Magazine Official Website


| Posted by Terri Windover | comments
 PHOTO Terri Windover
email this article and share with friends!

When I was a child growing up in northern Ontario it was very normal to eat wild game that my father and uncles had harvested. Our freezers were packed full after a couple of good hunts and it seriously helped to keep the grocery bill down. After moving to Toronto at the age of fourteen, I soon realized that basically no one I met ate wild meat; some had literally never even tried it. It was not something you saw in the stores, although if you ventured into an Italian butcher you would see rabbits and the like for sale at times.

Fast forward 35 years and wild game and its domesticated versions like elk and bison are everywhere. As our palates grow and we search out healthier choices we have opened our minds to more and more options in the animal world. Personally I have never lost my taste for game meat, but bison and elk have fast become two of my favourites. I substitute them regularly for beef and pork dishes as I find them both tasty and versatile.



Here’s one of my favourite burger recipes. If I have kids at the table, I make these in muffin tins to appeal to their sense of littleness. Or you can cook them regular size for those big meat eating adults in the house. I usually serve these with either a bit of salsa or a cool yogurt mixed with hot sauce for some extra zing.


Mini Bison Burgers



  • 1 lb ground bison meat

  • 1 tablespoon brown sugar or sweetener of your choice 

  • 3 tablespoons grated Parmesan cheese

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon fresh parsley

  • 2 tablespoons garlic powder

  • 1 chilli pepper, diced

  • ½ teaspoon salt

  • 1 teaspoon pepper

  • ¼ cup corn flour, whole wheat or quinoa flour



  1. Preheat a grill or skillet and grease with cooking spray as needed. In a small bowl, mix together the bison with the corn flour, diced chili pepper, brown sugar, garlic powder, Parmesan cheese, salt & pepper, Worcestershire sauce and parsley.

  2. Place the meat into evenly sized amounts in a greased muffin tin. 

  3. Bake in a preheated 350 degree oven for 25-30 minutes.

  4. Let the burgers rest for about 5 minutes prior to serving. 


Terri Windover is a certified nutritionist and certified holistic nutritionist as well as a former O.P.A. bodybuilding judge. She has been involved in the fitness industry as a coach and a trainer for over 26 years and there has never been a day where she has not enjoyed the career she has chosen. Along with the fitness and nutrition education she gives her clients she encourages them to open themselves up to adventure and new experiences along the way.