Analyses of the utility value of deer were conducted on 30 carcasses (female) of does that were dissected into primal cuts and then trimmed to obtain meat. Meat from saddle was determined for: pH, colour, hydratation properties, chemical composition and profile of collagen proteins, and texture profile. Roasted meat from that cut was also subjected to a sensory evaluation. The carcass of deer yielded 74.73% of meat, including 42.38% of meat from leg and 15.23% of meat from saddle. Colour brightness of meat reached 30.92. Meat from the saddle contained 23.13% of protein, 0.63% of collagen proteins, 1.41% of fat, and 0.99% of ash. It was characterised by a high added water holding capacity (59.47%), a low weight loss during roasting (25.95%), and a low content of free water (8.65%). The roasted meat was characterised by a low value of shear force (31.01 N/cm²), beneficial parameters of texture and desirable attributes of the sensory evaluation.