As a hunter, once I shot the animal, I bled it. Then I gut it and cool down the carcass a.s.a.p.
In a clean environment I skin the animal and work the meat.
Notice that the quality of the meat is clean, bled out and although this is on a game farm the slaughter area is clean. This is a kudu cow with the shot placement on the shoulder with the path of the 300WM Bullitt traveling though the lungs and clipping the aorta. Clean and well bled. Healthy.
This deer is road kill. You do not know if it was sick when it ventured onto the road. You did not have the time to study the animal live to see its health trough your telescope. The meat is not bled. It will have a strong “wild” taste. The organs could be burst and contaminated the meat. Do you know how long it has been since death? What is the bacterial growth like in the blood? How did the stomach content contaminate the meat?
But —— If you know the time of death. You could have bled the animal. The body is clean not soiled. The carcass has been cooled down and the carcass looks like my example why not eat it.
I will willing admit I have never harvested (for the lack of a more descriptive word) road kill.