While the spices all smelled amazing earlier while grinding them up, and especially after being tossed in the blender with yogurt, onion, pepper, and garlic, the end product was pretty underwhelming. It was good, just not amazing. Part of it might have been that the elk did not fully thaw out, so didn't accept the marinade as fully as it could have, but I don't think that was the whole problem. If I make it again, I will probably over spice it like mad, cut the meat thin, and sear it quick over a hot heat to get a good crust of flavor on it.
The cheesecake is currently sitting on the counter cooling, waiting to be stuck in the fridge over night. The yogurt became quite firm, which I liked. I mixed up four eggs, some sugar, cinnamon, nutmeg, and clove, then added in the yogurt. With no crackers in the house for the crust, I used some cereal with a bit of sugar and spices added to it.
Baking didn't add a lot of color to the cheesecake, but it does look tasty. Top two are before baking, bottom two are fresh out of the oven.
I'm looking forward to getting a good slice of it. Glad I had some cherry pie left over from the flyball Christmas potluck last night otherwise I wouldn't be able to let this sit in the fridge as long as I know it needs to.