Bison filet:

1. Pepper the bison filet and grill on an oiled grill over medium-high heat for 15 to 20 minutes or more, depending on the desired level of doneness. Flip a few times during cooking. Do not overcook.
2. Slice the filet and set aside to keep warm.

Maple syrup sauce:

1. Sauté the shallots in butter in a small saucepan for 2 minutes.
2. Deglaze with the wine and reduce by half, stirring a few times.
3. Stir in the maple syrup, game stock, cream, salt & pepper. Reduce by half while stirring.
4. Drizzle a serving platter with some of the maple syrup sauce and arrange the sliced filet on top.
5. Serve with the remaining maple syrup sauce on the side.