This is a practical question.I may move the thread later to the cuisine and cooking forum.

In Europe it is common to shoot the fawn before the hind or doe (or cow) during the hunt. Then shoot the mother. Part of wildlife management of the herds.

For an alg/elg or moose calf, they are big and lots of venison. Bigger than a lot of deer.

I was wondering about how a European hunter (and butcher) goes about it for say a fallow fawn. Specifically the butchering. How do you go about it? And what do you use the meat for?

Might be obvious? But often not as much meat. It is however likely to be extremely tender and "melt in the mouth" venison. Do you make the usual cuts? Or bone it out? Mince it? Use it for stews and casseroles? Or small very tender steaks and chops?

I am asking this for a practical reason. I need to reduce a herd's size quickly. Normally I only shoot does at about eighteen months old and males at twelve months old, or older. But I need to cull off at least half all the fallow fawns.

A roe deer fawn must be even smaller. Is it like a big hare when it comes to butchering? Interested. Thanks.