The most common term for a newborn deer is fawn, though they are also sometimes called kids or calves. These names vary depending on the kind of deer and where in the world you are located.

Fawns are usually born with spots to camouflage themselves in their natural habitat, but these marks fade as the fawn grows older. For the first few weeks of their lives, wild fawns completely depend on their mothers to meet their nutritional needs. These mother-daughter pairs typically nurse around six times a day until the fawn has consumed its allotment of nutrients. Fawns also make bleating sounds that are similar to those of goats, but at a much higher pitch. These noises indicate happiness and are a way for the fawn to communicate with its mother.

When a fawn is ready to leave its mother, it becomes a calf. Male calfs are known as bucks, and female calfs are referred to as does. Once male fawns reach adulthood, they become stags and move on to establish their own herds. Female fawns remain with their mothers until they are ready to become pregnant.

Baby deer meat is a delicate and flavorful game meat that has many culinary applications. It is often compared to venison, but it has more of a milder flavor than venison from adult deer. The difference in flavor can be attributed to the fact that fawn meat has been less exposed to environmental factors, diet variations, and age-related muscle fiber changes than meat from an adult deer. This meat is best enjoyed when roasted, as it helps to create a delicious crust and a moist interior.