Question: What is the other name in Canada for one of the dishes served in "Rocky Mountain cuisine"?

Context paragraphs:
Japanese cuisine: Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.  The traditional cuisine of Japan (和食 , washoku ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients.  Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth.  Seafood is common, often grilled, but also served raw as sashimi or in sushi.  Seafood and vegetables are also deep-fried in a light batter, as tempura.  Apart from rice, staples include noodles, such as soba and udon.  Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.  Dishes inspired by foreign food—in particular Chinese food like ramen, fried dumplings, and gyōza—as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients.  Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu became common.  Japanese cuisine, particularly sushi, has become popular throughout the world.  In 2011, Japan overtook France in number of Michelin-starred restaurants and has maintained the title since.

Rocky Mountain Horse: The Rocky Mountain Horse is a horse breed developed in the state of Kentucky in the United States.  Despite its name, it originated not in the Rocky Mountains, but instead in the Appalachian Mountains.  A foundation stallion, brought from the western United States to eastern Kentucky around 1890, began the Rocky Mountain type in the late 19th century.  In the mid-20th century, a stallion named Old Tobe, owned by a prominent breeder, was used to develop the modern type; today most Rocky Mountain Horses trace back to this stallion.  In 1986, the Rocky Mountain Horse Association was formed and by 2005 has registered over 12,000 horses.  The breed is known for its preferred "chocolate" coat color and flaxen mane and tail, the result of the relatively rare silver dapple gene acting on a black coat, seen in much of the population.  It also exhibits a four-beat ambling gait known as the "single-foot".  Originally developed as a multi-purpose riding, driving and light draft horse, today it is used mainly for trail riding and working cattle.

Southern Rocky Mountain Front: The Southern Rocky Mountain Front is an elongated geographic region located along the eastern and southern face of the Southern Rocky Mountains in the U.S. states of Wyoming, Colorado, and New Mexico.  The region comprises the southern portion of the Rocky Mountain Front geographic region of Canada and the United States.  The Southern Rocky Mountain Front had a population of 5,467,633 according to the 2010 United States Census.  The region is one of the fastest growing regions in the United States and its population is projected to grow by 87% to 10,222,370 by 2050.  In 2005 the GDP of the region was $229,202,000,000 making up 2% of the United States GDP.

Rocky Mountain oysters: Rocky Mountain oysters, also known as prairie oysters in Canada, also calf fries, is a dish made of cattle, pig or sheep testicles.  The organs are often deep-fried after being peeled, coated in flour, pepper and salt, and sometimes pounded flat.  This delicacy is most often served as an appetizer.

Rocky Mountain Floristic Region: The Rocky Mountain Floristic Region, also known as the Rocky Mountain Floristic Province, is a floristic region within the Holarctic Kingdom in western North America (Canada and the United States) delineated by Armen Takhtajan and Robert F. Thorne.  The region extends from Kodiak Island in Alaska to the San Francisco Bay Area and Sierra Nevada in California.  The Vancouverian Province comprises the coastal part of the region for its entire length, including the Pacific Coast Ranges, and the Rocky Mountain Province includes the Rocky Mountains and associated ranges.  There are no endemic plant families in the region but many endemic genera and species.

Cuisine of Jharkhand: Jharkhand cuisine encompasses the cuisine of the Indian state of Jharkhand.  Jharkhandi cuisine may be similar to the cuisine styles of other nearby areas, yet also has dishes that are traditional to the region.  The cuisine has both vegetarian and non-vegetarian dishes.  Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled.  Traditional dishes, such as Jharkhand tribal food, may not be available at Jharkhandi restaurants.  However, on a visit to a tribal village or a tribal wedding in a remote area, one can get a chance to taste such exotic foods.  Some dish preparations may be mild with a low oil and spice content, although pickles and festive dishes may have such characteristics.

American Chinese cuisine: American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent.  The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.  Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan, the origin of most early immigrants.

Catalan cuisine: Catalan cuisine is the cuisine from the autonomous community of Catalonia.  It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya "comarques" and which is often referred to as "Catalan mountain cuisine".  It is considered a part of western Mediterranean cuisine.

Korean royal court cuisine: Korean royal court cuisine ("Joseon Wangjo Gungjung yori") was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910.  There has been a revival of this cookery style in the 21st century.  It is said that twelve dishes should be served along with rice and soup, with most dishes served in "bangjja" (bronzeware).

Rocky Mountain cuisine: Rocky Mountain cuisine is a North American cuisine of Colorado, Wyoming, Utah and Montana in the United States and Alberta in Canada.  Some distinguishing dishes include bison and Rocky Mountain oysters or Prairie Oysters as they are known in Canada.

Supporting paragraphs: Rocky Mountain cuisine Rocky Mountain oysters
Answer: prairie oysters