There are about 100 deer species raising in many countries for venison, velvet and tourist. New Zealand is the biggest exporter of venison and velvet in the world market. Many years ago, venison had known as high valuable food product, high lean meat, and low fat content. Deer velvet is the precious medicine resource for human health. That why the demand of venison and velvet are gradually increasing. Up to now, deer production in Vietnam is just kept for velvet collection. Some studies had been carried out on Sika deer in Vietnam. However, there is no study on deer production for meat purpose. Therefore, a case study was carried out from January to September 2007 in Nghe An and Ha Tinh provinces to investigate technical-economic aspects of deer venison, velvet production and trade. Based on the first obtained results bring out recommendations that the best time for velvet harvest and use is at the 45 days old, and preservation of velvet by frozen or dry in electric dried cabinet installed with air-conditioner methods is able to use effectively for velvet production and research enterprises. The result from deer venison carcass shows that the percentages of carcass and de-bone meat are high, which range among 71.5% - 71.62% and 53.17% - 53.32% respectively. Crude protein in venison accounts for from 18.9% to 20.9%. Consumers like most dishes processed from venison because it has lower fat content, softer, better flavor, and sweeter than beef and goat meat. The findings from study also states that venison and velvet production prices are extremely high and almost double compared to those in the world market price, which are $9.09; $12.72; $17.09 and $217.2 per kg live weight, carcass, de-bone meat and velvet, respectively. The main constrains for venison production efficiency are poor breed quality, and high breeding price. Besides, venison service and consumption are still not orthodox by government.