Objective: This study was conducted to investigate the rheological and sensory characteristics of yanggeng supplemented by deer antler extract. Methods: The yanggeng samples were prepared by supplementation with different concentrations of deer antler extract (0, 10, 20, and 30%), and Hunter``s color, texture profiles and sensory attributes were examined. Results: In color analysis, lightness of yanggeng samples tended to be decreased and the redness and yellowness values increased when concentrations of deer antler extract supplementation increased. In texture profiles, the cohesiveness and gumminess of samples supplemented by 20% deer antler extract were higher than those of other samples. In sensory evaluation, color scores of 10% deer antler-supplemented yanggeng were higher than those of 20% and 30%-supplemented samples. The overall acceptability of 20% deer antler-supplemented yanggeng showed the highest value among other samples. Conclusion: Based on the data obtained from the present study, it was concluded that the 20% of deer antler extract could be used to produce deer antler extract-supplemented yanggeng without adverse effects on rheological and sensory characteristics.