Yes, but I think there is a big issue with gutting and butchering an animal, road kill or otherwise, for their own consumption or not, in a kitchen were other food is being prepared and served to the public, i.e. cross contamination.
And while not a hunter myself I’ve been friends with quite a few. Most field dress i.e. gut and drain the kill or some do it in some sort of out building, but not, never in their kitchen, that’s a big no no. Heck even most fishermen (and fisherwomen) I’ve known gut their fish outside or in the garage.
I don't disagree with you. I was primarily pointing out that roadkill is fit for human consumption as long as it is fresh and the animal wasn't busted up.