When animals have been shot in the ribs, internal bleeding into the chest cavity may be enough. Most other shots take additional bleeding.
Some hunters stick the carcass by severing the large blood vessel leading to the heart.
Proper bleeding improves keeping qualities and appearance of the meat. Wipe the body cavity thoroughly with a clean cloth, or wash if water or snow is available. Dry with paper towels or clean rags. Prop the cavity open with sharpened sticks and hang the carcass until the cavity surface is thoroughly dry. Be sure there is good air circulation.