The objective of the study was to evaluate the effect of ageing length on organoleptic properties of meat from 20 month old fallow deer bucks. Four hundred and eleven Czech untrained consumers participated in the consumer test. They completed a questionnaire and evaluated samples of grilled semimembranosus differing in ageing length (7 and 21 days). Trained sensory panel assessed longissimus lumborum muscle with four different ageing times (7, 14, 21 and 28 days). Significant differences were observed for a number of characteristics evaluated by the sensory panel. The samples aged for 14 days received higher and thus more favourable scores for tenderness, juiciness, chewiness and overall acceptance than those aged for 21 or 28 days. The intensity of game aroma, liver odour and bitter flavour were scored higher in the samples aged for 28 days compared to those aged for 7 or 14 days.