Head shots are no good if you're planning on eating the animal. I've shot a deer and a calf moose in the head and all of the meat was full of blood clots and wasn't very appetizing. If you choose to take head shots which in my opinion is a risky, immature shot to take. You need to bleed it out by slitting its throat asap.
You cant "bleed out" a dead animal, the heart needs to be pumping, once it stops all you have is gravity to drain the animal. Unless hung your only draining a very small amount, the reason you see no blood is a lack of heart beat, not time. When field dressing your severing the heart, arteries, lungs and all associated vasuclature, that is more than enough to bleed out. Proper fields dressing and prompt cooling / hanging of the meat go a long way towards reducing spoilage. Unless your slaughtering live animals there truly is no reason for it. Or head shots for that matter, unless your a gopher.^^^^this.
You go for that head/brain shot and IF you pull it off it's lights out instantly and the heart stops and therefore the animal does not get a chance to bleed out properly. Even running up to it and cutting the throat will yield very little blood as it takes time to do that and the heart will not be pumping.
If you don't mind blood shot steaks and roasts and a very messy butchering experience by all means shoot it in the head. I try to aim just behind the shoulder and go through the heart lung area. If you shoot carefully both shoulders can be spared resulting in greater meat yield.




















































