Steven Rinella, author of the Scavenger’s Guide to Haute Cuisine, put out the menu for a dinner he was making for some friends. The menu included some far off specialties from around the world, but also some local fare including “squirrel hasenpfeffer, for one, and grilled sparrows wrapped in prosciutto, skewered along with zucchini and hot Italian sausage made from a young antelope doe.” (To read more see NY Mag’s Grub Street “Jay McInerney to Pair Fine Wines With Local Vermin”)
I hadn’t really heard of Steven Rinella, but I gotta say his book sounds kinda interesting from the few little snippets I’ve read, although I guess it might not be for everyone:
“I spend a lot of time thinking about food. If I’m not thinking about food, there’s a good chance that I’m out collecting it. I scrounge around in the mountains for huckleberries and I search riverbanks for wild asparagus, though mostly I hunt and fish for meat. I suppose you could say that getting my own food is a hobby of mine, but I’ve never looked at it that way…
… People will happily pay good money for dead animals, so long as the animals are killed by proxy executioners and sold in grocery stores. But many of those same people are suspicious of folks who enjoy killing their own food in the wild. So let this serve as a warning about what kind of guy I am, and what kind of book this is. ” (more available on his website)
in re: 
Well, as far as roadkill goes, SOMEBODY always eats it.
Usually a little farther on down the foodchain…
But, in places where large roadkill does occur with some regularity, for instance moose in Alaska, it usually isn’t wasted. If motorists down’t take it home first, others, including charity groups, can sign up to be notified so they can collect it, providing meat to the needy. No joke.
Especially in the wintertime, it may already be frozen by the time you pick it up.
If you’re into cooking road-kill, you might as well do it with the proper tools: http://www.roadkillgriddle.com/