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So to start out, my recommendation is just browsing Wikipedia. If you'd like to delve deeper into a species, you can look into the sources listed near the bottom of the page. You'll probably find Valerius Geist's Deer of the World: Their Evolution, Behavior, and Ecology among them -- it's slightly outdated and ridiculously overpriced for a copy, but if you can find it at your local library (or other sources), you should definitely pick it up. Otherwise, encyclopedias of mammals or compendiums of a region's wildlife are also good starting points.

If you're moreso looking for direction on which deer to start with, here are a couple suggestions:

Whitetails (Odocoileus virginianus) are the most well-studied species in North America. If you have a niche question about them, there's probably a reliable answer somewhere.

Sika deer (Cervus nippon) have deep cultural ties in Japan, specifically to Shintoism. They're held sacred as messengers of the gods, especially in Nara Park where harming the deer is prohibited.

Moose (Alces alces) are the largest deer species in the world. They're semi-adapted to the water and can even close their nostrils when submerged.

Oh, to achieve such levels of contentment. Not thinking about anything, just taking what's there, revelling in the moment.

Very few, but yes! Lichens are hardly ever a preferred food source (they resist cultivation, are slow growing, labor intensive to prepare, not easily digested by the human body, and don't taste great) but are sometimes used as thickeners, flavoring agents, traditional medicines, or as a back-up food source in times of famine. A few of note:

Cetraria islandica, aka Iceland moss, fjallagrasa The only lichen I have really eaten! It is used as a flavor additive, tea, and cough medicine (the efficacy of which is debatable), and is made into alcohol becuase people will make anything into alcohol. I have had traditional Icelandic flatbread made with C. islandica, and regularly drink C. islandica schnaps:

It has a grassy, earthy, kind of musky, tanic flavor. It's an acquired taste, to say the least. But it's grown on me. Bryoria fremontii, aka Wila, edible horsehair lichen

This lichen is incredibly culturally significant to the First Nations people of western North America, and has historically been used as food, medicine, bandage material, building material, diapers, dyes, fiber, and much more! Traditional Salish food preparation involves cleaning, soaking, and baking the lichen in an underground pit oven, the whole process taking several days to form dense, almost gelatinous loaves.

Be warned, however, if this has you thinking about going out and eating some right now: certain chemotypes with a yellow tinge contain toxic vulpinic acid, which is bad for you.

Parmotrema sp., aka, black stone flower, kalpasi, dagad phool

Lichens of this genus from eastern Asia are used as an aromatic spice and thickening agent in some parts of India, and are often hailed for their medicinal properties.

I had a jar of homemade curry spice gifted to me that used it, but can't say that I could really distinguish it from all the other spices.

Circinaria sp., aka manna or heavenly bread

You may have heard how god blessed the Israelites wandering in the desert with "manna from heaven" to stave off their hunger, and there is some ethnobotanical evidence that this was referring to vagrant Circinaria/Aspicilia lichens. It makes some sense: when dry, the lichen is pale and small, and difficult to distinguish from the arid dirt of its preferred habitat, but after rain, it swells and darkens in color, and looks as if it just fell out of the sky! The evidence is let's say, dubious, but it is fun to think about.

This is by no means an exhaustive list--just a few I have looked into. If anyone else has experience with edible lichens, feel free to add on!