Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads.

It is a practice engaged in by a small subculture in the United States, southern Canada, the United Kingdom, and other Western countries as well as in other parts of the world.^{[citation needed]} It is also a subject of humor and urban legend.^{[citation needed]}

Large animals such as cattle, pigs, and including deer, elk, moose, and bear are frequently struck in some parts of the United States, as well as smaller animals such as birds, poultry animals, seafood animals, and including squirrels, opossum, raccoons, skunks. Fresh kill is preferred and parasites are a concern, so the kill is typically well cooked. Advantages of the roadkill diet, apart from its free cost, are that the animals that roadkill scavengers eat are naturally high in vitamins and proteins with lean meat and little saturated fat, and generally free of additives and drugs.

Almost 1.3 million deer are hit by vehicles each year in the US. If the animal is not obviously suffering from disease, the meat is no different from that obtained by hunting. The practice of eating roadkill is legal, and even encouraged in some jurisdictions, while it is tightly controlled or restricted in other areas.^{[citation needed]} Roadkill eating is often mocked in pop culture, where it is associated with stereotypes of rednecks and uncouth persons.^{[citation needed]}

In the United Kingdom, various casseroles may be prepared from badger, hedgehog, otter, rat, rabbit or pheasant where available. Others recommend preparing fox cub or hedgehog in a fricassee. Hedgehog was traditionally eaten roasted with a nettle pudding. Badger must be cooked thoroughly to avoid the risk of trichinellosis (alt. trichinosis, trichiniasis). Roadkill enthusiasts in Canada recommend roasting beaver, which should first be soaked in salted water overnight after removing all fat. There are several roadkill cookbooks, typically with a tongue-in-cheek treatment but containing sensible advice, not least of which is ensuring that the flat meat is fresh and free of disease, and is adequately cooked to destroy bacteria and other contaminants.

Rat should be avoided because of the risk of Weil's disease.

Buck Peterson has written a number of recipe books for this food source including Original Road Kill Cookbook, The International Road Kill Cookbook and The Totaled Roadkill Cookbook. Roadkill Cooking for Campers by Charles Irion gives advice on outdoor cooking of roadkill. The more discerning may prefer Jeff Eberbaugh's Gourmet Style Road Kill Cooking, which gives advice on converting roadside opossum, deer, turtle or skunk carcasses into dishes including squirrel pot pie, groundhog hoagies, creamed coon casserole and road kill stir fry.

Thomas K. Squier, a former Special Forces survival school instructor, argues that wild meat is free of the steroids and additives found in commercial meat, and is an economical source of protein. His book The wild and free cookbook includes a section devoted to locating, evaluating, preparing and cooking roadkill.