Recently an upward trend has been reported in the consumption of wild meat, especially of the deer meat, for its nutritional value and specific taste. Chemical, technological and textural properties of meat are its basic quality indicators. Consumer preferences are strongly  influenced by thermal treatment techniques of meat affecting its tastiness and the latter one alters with changes in the chemical and  textural properties of meat. The objective of the research study was to describe the quality of red deer (Cervus elaphus) meat and the differences between technological and textural parameters of meat from farmed and wildlife animals. Samples were collected from a  Musculus semimembranosus muscle. In the analysis a method of principal components (PCA) was applied. The first seven principal  components explained (described) more than 90 % of the total variance of all the parameters studied, however the first three principal  components described over 62 % of the total variance of the parameters analyzed. In the case of the first principal component, the most  significant variables thereof were: chewiness, springiness and cohesiveness of the fried samples, water bath cooking loss, content of fat and  springiness of the cooked samples. The statistically significant differences (p < 0.05) were found in the contents of water, protein and  fat. The analysis of the texture profile showed significant differences (p < 0.05) in the following parameters: springiness of the samples  cooked in water bath, hardness and cohesiveness of the roasted samples, and springiness and chewiness of the fried samples. Based on the  results of the analysis performed it was concluded that the value of pH as well as the chemical, technological and textural properties could  provide useful information that make it possible to determine the origin of meat (farmed animals vs. wildlife animals).