I've met often with the concept, that rotten meat and carcass is inedible because of bacteria and toxins. The most harmful of it the botulinum toxin.
The botulinum toxin is destroyed by boiling the food for 10 minutes.
The pathogens mentioned there also are destroyed by high temperature, so, at least theoretically, it should be safe to eat rotten meat, as long as it is cooked or baked long enough, so that the high temperature penetrate it fully and we let it work for at least 10 minutes.
So, meat baked in fire for about a hour or two, should be safe. Is my conclusion correct?