In a medium saucepan, whisk together the balsamic vinegar, honey, and water. Stir in the raspberries and heat over a medium flame. Stirring frequently, cook until the sauce has reduced and turned into a thin syrup ~ about 15 to 20 minutes. Season to taste with salt and pepper, if desired.

Meanwhile, in a medium bowl, mix together the venison, balsamic vinegar, and brown sugar (NOTE: if the venison is particularly “bloody,” pat it dry with paper towels before adding the balsamic vinegar and brown sugar). Form into four – 6 ounce patties. Heat a large frying pan over medium heat. When hot, add the venison burgers and cook 3 to 4 minutes per side ~ depending on desired doneness. Remove from the pan and let rest for about 5 minutes.

While the burgers rest, toast the brioche buns in the pan, working in batches. Spread the tops and bottoms with the goat cheese (NOTE: if needed, microwave the cheese for 15 to 20 seconds to help take the chill out of it and make it more pliable). Place the burgers on the buns and top with a handful of arugula. Drizzle over the raspberry sauce.

Enjoy!