If it's cold outside, and the carcass is still warm, and if rigor mortus hasn't set in (so I know it's a fresh kill), then
I clean up road kill.
(provided it's a deer that isn't mangled)
Most of the guys I work with have eaten venison that came from road kill (I do the butchering) - none of them have a problem with it. It's no different than killing cattle with a sledge hammer. So a car did the job instead of the sledge hammer. I throw away any bruised meat - the rest is exactly the same as if I had shot the deer myself. 2 roadkills + 1 shot = 3 deer in my freezer (and one of the roadkills was a bambi... the meat was soooo tender MMMMMmmmmmmmm