The Unexpected Deep-Fried Meat Elvis Presley Ate During His Childhood

He was the King of Rock and Roll, beloved for his music, his thrusting dance moves, and his classic good looks. But Elvis had another claim to fame. He also became known for some extravagant gastronomic choices, such as peanut butter and banana sandwiches made by his personal chef and anything with bacon, which he stocked by the pound in his fridge. One lesser-known food favorite was squirrel, which Elvis was said to have eaten in his youth.

He grew up poor in rural Mississippi, and eating squirrel was just something you did there — it was a meal like any other. Elvis was born in 1935 during the Great Depression, so his parents would have been grateful to put any food on the table, no matter how bright-eyed and bushy-tailed the supper might have been. His family probably hunted and subsisted on what was available, and that meant that deer, rabbits, and yes, squirrels. Possum with sweet potatoes was another mealtime delicacy for the Presley clan.

A down-home, Southern-fried squirrel recipe like Elvis would have eaten involves browning and cooking the rodent in hot grease or butter, then letting it simmer for 20 minutes while turning regularly. Serve with a side of biscuits. If you get 'em while they're young, squirrel meat is supposedly quite juicy, tasty, and not tough. "Love Me Tender" indeed.

Because squirrels are cute and fuzzy, some people might say "Don't Be Cruel" to anyone who would consider them a suitable entrée. But it appears that Elvis was actually onto something: Eating squirrels is more common than you might think.

Among those who are nuts about squirrel meat are the British. Supermarkets in North London have been known to sell it, and it's regularly offered by restaurants there. Even in recent years, English fine-dining establishments, including some hoity-toity, Michelin-starred ones, were not above serving a good braised squirrel, squirrel pâté, or canapés of squirrel. Chefs advocate for its consumption, touting its leanness, versatility, sustainability, and nutty flavor. And diners are apparently more than willing to dig in.

In the United States, you can find any number of squirrel dishes. There are soups like the one favored by President James Garfield, fried or barbecued squirrel, and even squirrel potpie. While there might no longer be a squirrel in every pot as there once was in the American South (and beyond), there are still plenty of occasions when a squirrel twitches its way onto the dinner table, especially among hunting families or those who want to maintain a longstanding food heritage. 

While squirrel meat can be harder to find on some menus today, a growing school of squirrel supporters feels it should be more prevalent. And enough people think it's good, so it seems worth trying. Should the opportunity present itself, consider grabbing it by the tail.