Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.

Cook ground venison in a skillet over medium heat until browned, about 5–7 minutes. Drain excess fat.

Add diced onion and minced garlic to the venison. Cook until softened, about 3 minutes.

In a large bowl, combine cooked venison mixture with frozen vegetables, cream of mushroom soup, sour cream, Worcestershire sauce, paprika, salt, and pepper. Mix well.

Pour mixture into the prepared casserole dish and spread evenly.

Sprinkle shredded cheddar cheese over the venison mixture.

Arrange tater tots in a single layer on top of the cheese.

Bake uncovered for 30–35 minutes until tater tots are golden brown and cheese is bubbly.

Remove from oven, let stand 5 minutes, garnish with chopped parsley, and serve hot.