Abstract: To investigate the differences in nutritional quality between the foreleg, hind leg, outer tenderloin, abdominal rib, rump, and neck meat of sika deer of different sexes, the pH, meat color, tenderness, water retention, muscle fiber morphology, moisture, fat, protein, ash, amino acids, and fatty acids were analyzed. The pH of male and female venison were 5.34~5.63 and 5.36~5.55, respectively. The brightness L^*, redness a^*, and yellowness b^* of most female venison met parts were higher. The tenderness of hind leg (60.31 N) and outer tenderloin (29.58 N) meat of male deer was lower. The tenderness of foreleg (37.79 N), abdominal rib (70.20 N), rump (35.91 N), and neck meat (72.64 N) of female deer was less tender, and the moisture and fat of foreleg, hind leg, outer tenderloin, and rump meat of male deer were higher, but the difference was not significant (P>0.05). The pressurized water loss rates of venison in male and female deer were 11.52%~22.04% and 9.04%~22.09%, respectively. Except for hind leg and neck meat, the cooking loss of female deer meat was lower. The dripping loss of 24~72 h in the foreleg and abdominal rib meat of male deer was lower, and the dripping loss of 24~72 h in the outer tenderloin meat of female deer was lower, in which the drip loss of 48 h in the abdominal rib of male deer meat was significantly lower than that of female deer meat (P<0.05). The fiber length and muscle fiber area of the foreleg and neck meat of the male were higher, and the density was lower, whereas the fiber length and muscle fiber area of the hind leg, outer tenderloin, abdominal rib, and rump meat of the female deer were higher, and the density was lower. The essential amino acid contents in male venison (38.61%~40.55%) were higher than that in female venison (37.98%~40.08%). Male venison was high in myristic and pentadecanoic acids, except for the neck meat. The essential fatty acid proportion was higher. The ratio of saturated to unsaturated fatty acids was lower, and the nutritional index was better in the foreleg, abdominal rib, and neck meat of male deer, and the hind leg, outer tenderloin, and rump meat of female deer. Overall, the foreleg, hind leg, outer tenderloin, abdominal rib, rump, and neck meat of sika deer of different sexes are good dietary sources of polyunsaturated fatty acids. This study provides a basis for quality evaluation and quality control of different parts and sexes of sika deer venison.