Bison is much like beef in flavor, but leaner. As with beef, the wine choice depends on how it is cooked, other flavorings, and side dishes.
A big red is called for. Sarbuze steered you correctly with the Northern Rhone. Other Syrahs may match your tastes and the preparation. The last time I cooked bison it was braised in red wine and paired with a 1998 CNdP. A mature Cab will work, but a young tannic red less well because of the extreme leanness.